White Velvet Butter Cake (copyright Rose Levy Beranbaum, The Cake Bible, page 46)

This is the softest and most delicate of all butter cakes. The butter and vanilla give the cake an off-white color but also contribute delicious flavor. This versatile cake blends well with just about any buttercream except for chocolate—which tends to overwhelm the delicate flavor.

Yields: Two 9-inch by 1½-inch cake pans greased, bottoms lined with parchment or wax paper, and then greased again and floured.

Finished Height: Each layer is 1 1/8 inches.

Store: Airtight: 2 days room temperature, 5 days refrigerated, 2 months frozen. Texture is most perfectly moist the same day as baking.

Complementary Adornments: A simple dusting of powdered sugar. Any nonchocolate buttercream, glaze, or fondant.

Serve: Room temperature.

Ingredients:

4½ -- large egg whites – room temperature (4 full liquid ounces) 1 cup -- milk (liquid cup) 2¼ teaspoons -- vanilla 3 cups -- sifted cake flour* 1½ cups -- sugar** 1 tablespoon + 1 teaspoon -- baking powder ¾ teaspoon -- salt 12 tablespoons -- unsalted butter (must be softened)

Preheat the oven to 350˚F.

In a medium bowl lightly combine the egg whites, ¼ cup milk and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining ¾ cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1½ minutes to aerate and develop the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about ½ full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes.

Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. Pointers for Success:

- Have all ingredients near room temperature (65˚F. to 75˚F.). - Use cake flour that does not already contain leavening. Do not use self-rising cake flour. - **Use superfine sugar for the finest texture. - Use unsalted butter. - Use fresh baking powder. - Measure or weigh ingredients carefully. - If using a hand-held mixer, beat at high speed. - Use the correct pan size. - For very even layers and maximum height use Magi-Cake Strips. - Check for accurate oven temperature. - Use correct baking time; do not overbake. - Wrap cake layers well or frost them when cool.

*Note on flour: Sifted means that the ingredient is sifted into a cup that is sitting on a counter. The cup is never touched or (perish the thought) shaken. Only the handle is held when the excess is swept off with a spatula or knife.