When I started my cake business, I tested every vanilla cake recipe under the sun. Cakes can be tricky, even for a baker, so I needed one that was both foolproof and delicious. This one, modestly adapted from Nick Malgieri's Perfect Cakes, was the standout winner.
Makes about 30 cupcakes
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract
6 large egg whites
3/4 cup milk
Directions
1. Position a rack in the middle of the oven and preheat to 350 degrees. Line a standard cupcake pan with cupcake liners.
2. Combine the flour, baking powder, and salt in a bowl and mix well.
3. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
4. Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
5. Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
6. Scrape the bowl with a large rubber spatula. Pour the batter into the prepared cupcake pans and smooth the tops.
7. Bake the cubcakes for about about 18 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cupcakes in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
8. Frost with Vanilla Buttercream. Click on link for recipe. http://www.onceuponachef.com/2009/04/vanilla-buttercream-frosting.html
