Perfect Light White Cake

So yes, we’re still chatting about my mom’s 70th birthday. I told you already about the amazing lemon curd filling I made for her cake. It seemed like the best solution when she was looking for a lemon cake for her birthday. Next up was creating the perfect cake to hold this luscious filling. I wanted a white cake that tasted great on its own but didn’t overpower the filling. Something with a beautiful crumb that was light and airy.

And I found it. I made mine completely dairy free with coconut milk (not the kind you drink – the kind that comes in a can, which is a big difference) and coconut oil. I think the coconut milk really helps to make this cake what it is, but if you don’t have any dairy issues, go ahead and make the cake with butter in place of coconut oil. Note that when you buy the can of (full fat – trust me, don’t buy the reduced fat version) coconut milk, it is more than one cup. Don’t simply dump the entire can into your bowl or you’ll have to start over.

Best of all, this cakes uses those six egg whites you had left over from making the lemon curd. Obviously, that makes this the perfect cake, right? I’ll admit that when I bake cakes, I don’t always use cake flour. I’ll stick with my usual all purpose flour oftentimes because it’s easier to use. For this cake? One where I really want that light crumb, I do make sure to pull out my box of cake flour and use it. It really does make a difference in creating a light cake, and that was my goal for this one.

Once filled and frosted with the most amazing fluffy frosting, it’s just a matter of enjoying the rest of the party until you can cut into this beauty and enjoy it. Fortunately, we had a blast with my parents playing cards and enjoying wearing our silly hats.

But when it was time to cut into that cake? We were more than ready. You would be, too. So go. Make it!

Perfect White Layer Cake

Ingredients:
2 1/2 c cake flour
1 3/4 c sugar
4 t baking powder
1/2 t salt
12 T butter or coconut oil
3/4 c plus 1 T coconut milk (from the can)
6 egg whites, at room temperature
2 t vanilla bean paste

Directions:
Preheat your oven to 350 degrees. Prepare two 9 inch round cake pans. Grease the bottom and sides. Cut out two circles the size of the bottom of your cake pans. If they’re slightly small, that’s fine, but don’t make them any bigger than the bottom of your pans. Place the circles into the bottom of each cake pan, then grease the top of this lightly. Flour both cake pans, and you’re good to go. It’s easier and quicker than it sounds.

In your mixing bowl, add the cake flour, sugar, baking powder, and salt. Mix gently to combine and fluff. Add your butter or coconut oil in chunks into the flour mixture, mixing on low speed until small chunks have formed throughout.

In another bowl, add the 6 egg whites and whisk. When they are somewhat aerated, add the coconut milk while still whisking. Once incorporated, add the vanilla bean paste and whisk until you’re really incorporated some air. This is what will help your cake become light and fluffy when it’s baking.

Add about half the coconut milk mixture to the dry ingredients while mixing at low speed. Turn the mixer up to medium and beat for a minute until it has lightened in color. Return it to low speed and add the remaining coconut milk. Once it’s incorporated, scrape down the sides of your bowl then turn up to medium for another minute.

If you’re a dork like me, this is when you pull out your kitchen scale and weigh your cake pans to ensure that you are distributing the batter evenly. Otherwise, do your best to get half the batter into each of your cake pans.

Place into your 350 degree oven and bake for 25-28 minutes, until they are a beautiful golden brown and your cake tester comes out clean. Let your cakes cool in the pans for ten minutes. Then carefully run a thin knife around the edges of your cake pan to loosen the cakes.

Turn out onto cake racks and remove the parchment paper circles. Yes, I do have pretty cool multi-layered cooling racks. They’re great for small spaces. Let cool thoroughly.

Once your cakes are completely cooled, use a serrated knife to carefully cut them in half horizontally to make four round layers.

Prepare your cake plate by placing pieces of parchment paper along the edges so that your cake will rest on the parchment but only by an inch or so. If the parchment paper goes any deeper under the cake, it becomes difficult to remove it once the cake is fully decorated.

Place one cake bottom on the parchment paper, right side up. Pull our your lemon filling and stir it. Scoop out a third of the filling with a thin spatula and spread it to within a half inch of the edges all around.

Place the top to that cake over the filling, and spread another layer of filling. Add the bottom of your next cake and add the last of the filling. Place your last cake layer on the top and admire your beautiful work.

Frost your cake with your choice of frostings – I recommend the wonderfully fluffy frosting I made, as it was a gorgeous complement to the cake and filling. Remove the parchment once the frosting has hardened enough to stay in place. And voila a truly professional looking cake that is as tasty as it is beautiful.

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