White Cloud Cake

Updated at: Thu, 17 Aug 2023 03:42:19 GMT

Step 1

- Use baking belts to get perfectly level cakes. No need to level them using this method and no scraps.

Step 2

- Cracked Cakes? This could be from over baking, or from placing your cakes upside down on the cooling rack. If you didn't use a baking belt and you have an unlevel top, flipping it onto the cooling rack onto a dome shape could cause the cake to crack as it cools. Always cool on the flat side of the cake. - Creaming the Butter before adding other is an important step in order to get enough rise in your cakes. Add the sugar to the butter and whip until smooth and creamy. This method works a lot like the notes above as it helps to add air into your cake and create a smooth and fluffy batter. - Cake Flour VS All Purpose Flour - There are a few differences here. Cake flour is much more delicate in that it is milled to a finer consistency, has less protein then all purpose flour, and a higher starch content. This produces a soft, pillowy and light texture in baked goods. It also allows for more wet to be added to recipes versus those using all purpose flour.

Step 3

- Substitution for Cake Flour - If you absolutely can not get cake flour you can try creating the closest thing using all purpose flour and cornstarch. For every 1 cup of all purpose flour, remove 2 tbsp of the flour and substitute it with 2 tbsp cornstarch. sift the two together several times to be sure they are combined well. (around 5 X) - Be sure to stop your mixer intermittently to scrape the sides of the bowl. You want to be sure the batter gets evenly mixed and incorporated. - Do not over mix or your cake will come out very dense.

Step 4

NOTE to make the buttermilk, add the vinegar to a measuring cup first and the add your milk to that until you reach one cup. Gently stir together and let sit for 5 minutes before adding to the batter.

Step 5

Directions: Preheat your oven to 350°F . - Prepare two 9 inch cake pans by lining the bottoms with parchment paper. - In a separate bowl, blend and sift your dry together and then set aside. - Add to a cleaned mixing bowl, your room temperature egg whites and cream of tartar. Gradually whip together starting on low speed then increase to medium high, until soft peaks form and it takes on a smooth white appearance. Add 1/2 cup granular sugar, 1 Tbsp at a time, allowing each one to fully incorporate before adding more. Continue beating until soft peaks form. Remove into a separate bowl and set aside. - Beat the butter on medium high speed (with paddle attachment) until smooth and creamy, then add your sugar gradually until creamy. Total whipping time 2 to 3 minutes. - Add oil, sour cream, and vanilla extract until incorporated. - Reduce to low speed and rotate adding the dry and the buttermilk. Do not over mix or you will end up with a dense batter. - Once blended together, remove from the stand mixer and fold in your whipped egg whites. Starting will one cup or so first then add the rest. - Divide evenly into your lined cake pans, gently smoothing out in the pan. Bake for 35 to 40 minutes until the tops look golden brown and a tooth pick inserted comes out clean. - Let sit in pans for 10 minutes - Scrape around the sides of the cake, then remove from cake pans and allow to cool completely on a cooling rack. Cover with parchment or wax paper and a clean tea towel to help retain moisture. - Then top with the desired frosting once completely cooled. Check out my recipes for boiled icing or my all time favorite, swiss meringue buttercream.

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