White Cake With Strawberries

White Cake

White Cake

Ingredients

Servings : 12 slices

• 6 Tablespoons unsalted butter softened to room temperature 85g
• 2/3 cup canola oil or vegetable oil 160ml
• 2 cup sugar 400g
• 1 Tablespoon clear vanilla extract
• 2 2/3 cup + 2 Tablespoon all-purpose flour 345g
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk room temperature preferred (235ml)
• 6 large egg whites room temperature

Double batch Vanilla Buttercream Frosting (optional)

Method

1. Preheat oven to 350F and prepare two 8-inch round cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides
2. In a stand mixer (or using an electric mixer), beat butter on medium-low speed until creamy
3. Add sugar and oil and beat until all ingredients are well-combined and creamy
4. Scrape down the sides and bottom of the bowl and then stir in your vanilla extract
5. In separate bowl, whisk together your flour, baking powder, and salt
6. Measure out your milk
7. With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture
8. Stir until each one is almost completely combined before adding the next
9. Pause occasionally to scrape down sides and bottom of bowl
10. In separate bowl combine your egg whites and using a hand-mixer on high-speed beat until stiff peaks form
11. Using a spatula, gently fold your egg whites into your batter
12. Take care to scrape the sides and bottom of the bowl so that ingredients are well-combined, and take care not to over-mix
13. Evenly divide cake batter into prepared pans
14. Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet)
15. For best results, rotate your cake pans halfway through baking to ensure even baking
16. Cakes will be a light golden brown when done baking
17. Remove cakes from oven and allow to cool for 15 minutes
18. Run a knife around the inside rim of each pan and invert each onto a cooling rack
19. Allow to cool completely before covering with buttercream frosting