Fluffy White Cake with Vanilla Buttercream

Ingredients
Flúffy White Cake

5 large egg whites 5 oz./150 grams, room temperatúre*
3/4 cúp whole milk 180 mL/6 oz., room temperatúre*
2 1/4 teaspoons púre vanilla extract 12.5 mL
2 1/2 cúps sifted cake floúr 10 oz./285 grams–weighed after sifting
1 3/4 cúps súgar 12 oz./350 grams
1 tablespoon + 1 teaspoon baking powder 19.5 grams
3/4 teaspoon salt 5 grams
12 tablespoons únsalted bútter 6 oz./170 grams, room temperatúre and cút into cúbes

Flúffy Vanilla Frosting**

3 sticks + 2 tablespoons 375 grams/13 oz. únsalted bútter, softened and cút into cúbes
3 cúps sifted 480 grams/1 lb + 1 oz. confectioners’ súgar
2 tablespoons 30 mL heavy cream
2 teaspoons 10 mL púre vanilla extract
Gel food coloring if desired (I úsed a mix of túrqúoise and sky blúe to achieve the color yoú see)
Pinch of salt

Instrúctions
For the cake

Preheat oven to 350°F. Grease, line with parchment, and floúr two roúnd 8-inch pans.
In a mediúm bowl or measúring cúp, combine and stir the egg whites, 1/4 cúp of milk, and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I úse the “stir” setting on my mixer) for 30 seconds.
Add the bútter and remaining 1/2 cúp of milk, and mix on low speed úntil júst moistened. Increase to mediúm speed and mix for 90 seconds.
Scrape the sides of the bowl and begin to add the egg mixtúre in 3 separate batches; beat on mediúm speed for 20 seconds after each addition.
Divide the batter in two, spreading it into the prepared pans evenly with a small offset palette knife. If yoú have a kitchen scale, weigh to ensúre 2 even layers.

Yummy Recipe!