Moist White Cake

cakesbymk.com

Tanya G

subheading: White Cake:

2⅓ cups ( 300 g) flour - regular all purpose (see note 1 if you want to use cake flour)

¼ cup ( 25 g) cornflour - also known as cornstarch

2½ tsp baking powder

½ tsp salt - omit if using salted butter

1 cup ( 240 g) milk - room temperature

1 tsp white vinegar

6 large ( 225 g) egg whites - room temperature, size 7 eggs

½ cup ( 113 g) unsalted butter - room temperature

½ cup ( 105 g) unflavoured vegetable oil - I use canola

1¾ cups ( 350 g) white granulated sugar

2½ tsp vanilla essence/extract - use a clear version for a whiter cake

1 tsp almond essence/extract - use a clear version for a whiter cake

subheading: Vanilla Buttercream Frosting:

1½ cups ( 340 g) unsalted butter - room temperature

3 cups ( 375 g) icing sugar - also known as powdered sugar/confectioners sugar

2 tsp vanilla essence/extract

½ cup ( 120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%

Directions at cakesbymk.com

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