1. Preheat the over the 325 degrees F. Butter three 8-inch round
cake pans, line the bottoms with parchment paper, and butter the
parchment. Dust with flour, and knock out the excess flour.
2. Sift the flours, baking powder, baking soda, and salt together in
a large bowl. Set aside.
3. In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter and shortening on medium speed until
creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on
medium speed until fluffy, about 3 minutes. Scrape down the bowl,
add the egg, and beat until just combined. Turn the mixer to low.
Add the flour mixture, alternating with the ice water, in three
separate additions, beginning and ending with the flour mixture.
Scrape down the bowl, then mix on low speed for a few more
seconds.
4. In a medium bowl, whisk the egg whites and cream of tartar
until soft peaks form. Do not overbeat. Gently fold the egg whites
into the batter. Divide the batter among the prepared pans and
smooth the tops. Bake for 40 to 45 minutes, rotating the pans
halfway through the baking time, until a toothpick inserted in the
centre of the cake comes out clean. Transfer the cakes to a wire
rack and let cool for 20 minutes. Invert the cakes onto the rack,
remove the pans, and let cool completely. Remove the parchment.
Originally Submitted
3/20/2014
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