1/4 cup milk
4 large egg whites
2 teaspoons vanilla
2 cups sifted cake flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 teaspoon unsweetened cocoa
16 tablespoons unsalted butter
Heat the oven to 350° F. Grease and flour a 6-cup loaf pan or Bundt pan. (If using a loaf pan, grease it, line the bottom with parchment, then grease and flour again.)
In a medium bowl, lightly combine the milk, egg whites, and vanilla.
In the bowl of a stand mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 45 to 55 minutes in loaf pan or 40 to 50 minutes in a Bundt pan, or until a cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes and invert onto a wire rack.
Serves 10.
From The Cake Bible by Rose Levy Beranbaum
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