HOW TO BAKE CAKE FROM SCRATCH.

For one 2-layer cake

Ingredients

1 1/2 cup unsalted butter, softened (plus extra for greasing the pans)

2 cups sugar

4 large egg whites

3 cups (400g) all-purpose flour

1 teaspoon salt

1/4 teaspoons baking soda

2 1/4 teaspoons baking powder

1 1/2 cups(360ml) whole milk

1 teaspoon vanilla

Two 9-inch  or three 8-inch  round cake pans

Stand mixer or hand mixer

Measuring cups and spoons Cookie scoop or measuring cup, for dividing the batter

Instructions

1. Heat the oven to 350°F.

2. Sift together the flour, baking powder,baking soda and salt. Set aside.

3. Prepare the pans: Rub the bottoms and sides

of the cake pans with a little butter, shortening, or baking spray. Make sure to get

into the corners and all the way up the sides. Flour the sides and bottoms of the pan by

scooping a bit of flour into the pan, then shaking and tapping to coat the bottom and

sides of the pan with flour; dump out the excess. Alternatively, cut out a parchment

round and use this to line the bottom.

4. Beat the butter and sugar until fluffy and light. Cream together  on medium speed for about 3 to 5mins

5. Mix the egg white,until it looks white and fluffy

5. Divide the fluffy egg whites into three portions, add gradually,Beat until the butter is very smooth and creamy-looking.

Adding the eggs gradually gives them a better chance at incorporating into a smooth butter. Be sure they are room temperature so the butter does not appear curdled.

6. Divide the flour, salt, and baking powder,baking soda into three portions. Add the sifted dry ingredients  gradually with the mixer running at low speed. Continue to mix until incorporated.

7. Beat in the milk divided into three different portions and vanilla. Alternate adding in the liquids with the dry ingredients so the milk has a chance to be absorbed without needing to over mix the butter. Stream in the milk with the mixer on low until combined.

8. Beat in the remaining flour mixture until just combined and no more visible flour remains.

Stir a few times with a spatula to make sure no more flour remains on the bottom of the

bowl.

9. Divide the mixed batter between cake pans. Use a scale or mechanical ice cream scoop to evenly divide the batter. Smooth the tops with an offset spatula. Drop the pans against the counter to shake out air bubbles.

10. Bake for 25 to 35 minutes: When done, the cake should be puffed like a pillow, golden, and pull away from the sides of the pan.

When done, a toothpick inserted into the center of the cakes should come out clean.

1. Cool for 15 minutes in the pan. Run an offset spatula around the cake to make sure it's

completely loosened from the sides of the pan.

2. Flip the rounds out of the pan, remove the parchment lining, and flip right-side up to cool

completely.