White Velvet Cake

594 g cake flour

552 g sugar

4 1/2 t baking powder

3/4 t baking soda

1 1/2 t salt
15 oz buttermilk, slightly warm

3/4 C vegetable oil

213 g egg whites (about 7), room temp

1 T vanilla

18 T butter, softened

Preheat oven to 335.

Cake release three 9-inch rounds or line with parchment.

In a stand mixer bowl, combine flour, sugar, powder, soda, and salt.

On low speed, mix 10 secs to combine.

Separately, combine about half buttermilk with oil and set aside.

Add egg whites and vanilla to remaining buttermilk.

Add softened butter to dry ingredients and mix on low 30 secs.

Dry ingredients should resemble coarse sand.

Add milk/oil and mix on medium for 2 full mins.

Scrape bowl and reduce speed to low.

Add egg white mixture in 3 batches, mixing 15 secs between additions.

Bake 35-40 mins.

Firmly tap pans on countertop to release steam after baking.

Let cool 10 mins before flipping.

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