Master Recipe

Basic White Cake

NOTE: Low-protein cake flour makes these layers especially tender with a fine, delicate crumb. If you have forgotten to bring the milk and egg whites to room temperature, combine them as directed in step 2 and then set the bottom of the glass measuring cup in a sink of hot water and stir until the mixture feels cool rather than cold, about 70 degrees.

  2    tablespoons solid vegetable shortening

  2    heaping tablespoons all-purpose flour for flouring pans

  1    cup milk at room temperature

  ³/₄    cup egg whites (about 6 large or 5 extra large) at room temperature

  2    teaspoons vanilla extract

  2¹/₄    cups (10¹/₈ ounces) plain cake flour

  1³/₄    cups sugar

  4    teaspoons baking powder

  1    teaspoon salt

  ³/₄    cup (1¹/₂ sticks) unsalted butter, softened but still firm