White Velvet Cake

 

White Velvet Cake

 

This cake is very light, fluffy, soft and moist
You can fill it with jam, fruits, chocolate
and different flavors of buttercreams.

 

Ingredients   

For 3*6-inch round cake pan 

Cake flour 1 3/4 cups (230g)
Baking powder 2 teaspoons
Salt 1/2 teaspoon
Unsalted butter(room temperature)  1/2 cup (125g)
Sugar 1 cup (220g)
Vanilla extract 1 teaspoon
Egg white 3 (110g)
Buttermilk(room temperature)  1 1/3 cups(335g)

(Optional) 

Vanilla Buttercream
or your favorite frosting

 

☕☕☕☕☕

 

How to make Buttermilk

 Milk 1 cup (240ml)
Lemon juice or white vinegar 2 tablespoons

Add lemon juice or white vinegar into milk,
stir together and let sit for 20 minutes until milk to curdle

 *If you can't get buttermilk around you,
just make by self, it's quick and easy

🌹🌹🌹🌹🌹

 

 

Grease cake pan with butter, and dust with flour
Or line with parchment paper in the bottom and the sides of pan

Preheat oven to 180°C / 350°F .

 

Sift the flour, baking powder and salt together,
and set aside

In a large bowl, 
whisk the butter, sugar and vanilla extract
with hand mixer on the medium high speed
for about 5 minutes until pale and fluffy

 

Add egg whites in three times,
each time whisk with hand mixer on medium speed for 15 seconds

 

Add the flour in batches,
alternating with the buttermilk
And whisk with hand mixer on low speed
until the cake batter is combined  

 

Divide the cake batter evenly into the three cake pans

Bake at 180°C / 350°F for 25-30 minutes
until a skewer inserted in the center comes out clean

 

Place cake pan to cool for 10 minutes,
then remove cake from pan, and place on a wire rack to cool 

 

Fill and frosting with Vanilla Buttercream
or your favorite frosting.

 

 

 

 

 

 

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