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WHITE VELVET CAKE by Rose Levy Beranbaum (from the cook book the cake bible)
4 large egg whites or 2 whole eggs (I used the 2 whole eggs)
1 cup milk
2 1/2 tsp vanilla (Or, 1 teaspoon any extract flavor, such as almond, lemon, orange, etc.)
1 - 2 tablespoons lemon or orange zest (peel) or 1/8 teaspoon pure citrus oil (optional)
3 cups sifted cake flour (sifting this flour is a MUST)
4 tsp baking powder
1 1/2 cups superfine sugar (I used reg sugar and it was fine)
3/4 tsp salt
12 Tbsp or (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften
~Preheat the oven to 350 degrees F.
~Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper.
~In a 4 cup bowl, combine the egg whites, 1/4 cup milk, vanilla, and orange zest.
~Beat with a fork to combine. Set aside.
~In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate.
~Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk.
~Mix on low until the mixture is moistened.
~Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes.
~Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
~Pour into the prepared pans and smooth the top.
~Bake 30+ minutes until the top is light brown and springs back when lightly touched.
****The sides should not shrink back from the pan until after you remove it from the oven.
~Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks.
~Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.
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