Very Vanilla Cake for Chocolate Lovers

• 3 1/2 cups cake flour
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) cold unsalted butter
• 2 cups sugar
• 1 tablespoon vanilla extract
• 1 cup whole or 2% milk
• 8 large egg whites, at room temperature

1. Preheat the oven to 350F.
2. Prepare two cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray.
3. Cut out circles of parchment paper to fit on the bottom of each pan.
4. The paper should be flat, not inching up the sides of the pan.
5. Set the pans aside.
6. Sift together the cake flour, baking powder, and salt in a bowl and stir with a whisk, then set aside.
7. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at low speed until it is soft and fluffy.
8. Switch to the whisk attachment, increase the speed to medium, and slowly add the sugar.
9. Meanwhile, add the vanilla to the milk.
10. Stop the mixer and add half of the milk mixture (its worth stirring it a little by hand here so that it doesnt splash all over your kitchen), then mix on low until it is incorporated.
11. Next, add half of the flour mixture and mix slowly.
12. Repeat the process by adding the rest of the milk mixture, stirring slowly, then adding the rest of the flour.
13. Remove from the mixer and use a large rubber spatula to stir until smooth.
14. Transfer this batter to a large bowl and set aside.
15. This is your vanilla batter.
16. Thoroughly rinse and dry your mixer bowl and whisk attachment.
17. Then put the egg whites in the bowl and mix on low at first, then increase speed to medium.
18. After a few minutes, the egg whites will hold a medium peak.
19. Fold the whipped egg whites into the batter in thirds with a large rubber spatula, gently folding the batter after each addition.
20. Pour the completed cake batter evenly into the prepared cake pans.
21. Bake for 35 to 40 minutes.
22. The top of the cake will bubble then rise up and turn golden brown.
23. When a toothpick inserted in the center comes out clean, with no batter, remove from the oven and allow the cakes to cool on a rack to room temperature.
24. Youll notice that the tops deflate a little, but that wont matter in the finished product since those tops will become the bottoms.
25. Allow the cakes to cool to room temperature.
26. Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan.
27. Take a cake circle or sturdy paper plate, and place it over the pan.
28. Invert the cake onto the plate and remove the parchment circle the cake baked on.
29. Repeat this process for the other cake layer.
30. Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top.
31. Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top.
32. Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.

cake flour, baking powder, kosher salt, cold unsalted butter, sugar, vanilla, milk, egg whites

Taken from www.epicurious.com/recipes/food/views/very-vanilla-cake-for-chocolate-lovers-375811 (may not work)