rose white velvet cake

Recipe adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum

Ingredients for the cake

3 large eggwhites, at room temperature 90 g
2/3 cup full cream milk, at room temperature  160g
1 1/2 teaspoons pure vanilla extract
2 cups cake flour 200g
1 cup caster sugar (extra fine) 200g
2 1/2 teaspoons baking powder  9g ??
1/2 teaspoons salt  2.5 G
1/2 cup unsalted butter, softened  113G 19- 23 degree



1/ Butter a 9 by 2 inch round cake pan, top with a parchment round and then coat with baking spray and flour.
2/ Preheat the oven to 175 degrees. Set the oven rack in the lower third of the oven.
3/ In a medium bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.
4/ In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 90 seconds. Scrape down the sides of the bowl.
5/ Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a large silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
6/ Bake for 30-40 minutes, or until golden brown, a wire cake tester inserted in the centre comes out clean, and the cake springs bake when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
7/ Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake into a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely. -

See more at: http://cookbookmaniac.com/white-velvet-cake-with-real-buttercream-frosting/#sthash.0Xjnk4Um.dpuf