Reverse Creaming Method

‘Combine dry ingredients, add butter and mix until sandy’  = Reverse Creaming Method

The tight crumb in a result of pasting the room-temperature yet cool butter and the dry ingredients before adding any of the liquid ingredients.  Seemingly counter-intuitive, the fat coats the flour and inhibits gluten development until being beaten to a lightened state.  The resulting crumb has a very close structure and produced very few crumb when sliced.  This technique yields very little crowning and even layers.  Pair these layers with any sturdy or dense frosting or filling.

White Layer Cake

This rich, butter-based cake close-grained and sturdy perfect for stacking in layers.  Be certain that all ingredients are at room temperature before beginning!

Ingredients:

• Milk   8 ounce (237ml)

• Egg Whites   6 ounces (170gr)

• Vanilla   QS

• Cake Flour 9 ounces (255gr) 

• Sugar 12 ounces (340gr)

• Baking Powder  4 teaspoons 

• Salt   1 teaspoon 

• Butter   6 ounces (170gr)

Directions:

• Preheat the oven to 350°F. Lightly grease, flour, and line with parchment two 9" round layer pans.

• Combine milk, egg whites, and vanilla and set aside. Using stand mixer fitted with paddle, combine flour, sugar, baking powder, and salt on low speed.  Add room temperature butter, incrementally until mixture resembles course sand.

• Add half of milk mixture, increase speed to medium-high, and beat until lightened and fluffy. 

• Scrape bottom and sides of bowl. 

• Reduce speed to medium-low, add remaining milk mixture, beating until just combined (batter may look slightly curdled).

•  Give batter final stir by hand, being certain to not overmix.

• Divide batter evenly between prepared pans and smooth tops.  Bake to a light golden and toothpick inserted in center comes out clean.  

• Cool in pans on wire rack just until they can be handled.  Remove cakes from pans, discarding parchment, and let cool completely on rack.  

• These unfrosted cakes may be held in the refrigerator for 4-5 days or wrapped and frozen for 3 months.