Sweetapolita's Super White Cake
3 1/4 cups (375 g) cake flour, sifted
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
2 1/4 cups (450 g) superfine sugar
3/4 cup (170 g) cold unsalted butter, cut into pieces
1 1/2 cups (360 ml) milk, room temperature
2 teaspoons of FlourShop Princess Cake & Cookie Bakery Emulsion
1 teaspoon fresh lemon juice
7 large egg whites, room temperature
Preheat oven to 350°F (180°C). Grease the bottoms of three 8 x 2-inchround cake pans and line with parchment.
Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, baking powder, and salt. Add the sugar. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumbly, cornmeal-like texture.
In a medium measuring cup with a spout, combine half the milk, the emulsion and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.
Increase the mixer speed to medium-l,ow and gradually add the emulsion mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spacial. Reduce the mixer speed to low and gradually add the egg white mixture. Beat for 2 minutes, occasionally stopping to scrape the sides and bottom of the bowl. Fold the batter once or twice to ensure everything has been incorporated. Divide the batter evenly amount the prepared pans.
Bake the first two layers in the center of the oven until a wooden pick inserted into the center comes out with a few crumbs, 20 to 22 minutes. Repeat with the final layer. Let the cake layers cool in their pans on wire racks for 10 minutes. Using a knife, loosen the sides of the cakes and carefully turn them out onto wire racks. Peel off the paper liners and let cool completely.
The Cake layers will keep wrapped tightly in plastic wrap at room temperature for up to 2 days.