Tish Boyle's White Butter Cake (白牛油蛋糕）

千层蛋糕做完后最大的苦恼就是剩下来的蛋白。
我经常都是用来做天使戚风。
家里是没人欣赏戚风蛋糕，
但是我的朋友们都很喜欢；
尤其你告诉他们全蛋白，超低胆固醇，
他们也就会很高兴的照单全收。
嘻嘻。。。所以是很好的送礼佳品。
除了做戚风，这个牛油白蛋糕也很不错。
我自己非常喜欢，但是肚子圆鼓鼓的，
实在不敢多吃。
给自己留了一小份，其他的就靠朋友帮忙了。
这个蛋白牛油蛋糕，其实和普通的全蛋牛油蛋糕也没什么两样。
也就是那个牛油味；
别人家做的没烤得那么焦，而且用小模，
缩短烘焙时间；
所以出炉后，白白嫩嫩的，煞是好看。
我家的就用普通模具（高＋长），所以烤不出“白斩鸡”
这个颜色我也爱啦。
如果你想要烤个白白净净的，就切记用小模了。

食谱参考 Kokken ~Tish Boyle's White Butter Cake

 Ingredients

• 31/2 cups (325g) sifted cake flour
• 1 tbsp baking powder
• ¾ tsp salt
• 2 sticks (227g) unsalted butter
• 1 cup (300g) granulated sugar
• 6 large egg whites (about 150g)
• 1 tsp finely grated lemon zest (optional)
• 2 tsp vanilla extract
• 1½ cup (320ml) whole milk

Instructions

1. Position a rack in the middle of the oven and preheat oven to 350F or 175C.
2. Grease the bottom and sides of 2 9-inch round cake pans and dust with flour. (You can use any cake mold but beware -this cake bakes best as a thin layer. Baking it to full height in a 9-inch or 6-inch pan will require longer baking time and you will get a browned cake)
3. Sift together the cake flour, baking powder and salt and set aside.
4. In a mixer fitted with a paddle attachment, beat butter at medium high speed until creamy (30seconds). Add sugar and continue to beat at high speed until light . (about 2 mins)
5. Reduce speed to low and add in egg whites one at a time and mix until homogenous.
6. Add in lemon zest and vanilla extract and mix well.
7. Add the flour mixture in alternating with milk. (add flour in 3 additions and milk in 2 additions)
8. Divide the cake batter evenly into two 9 inch cake tins and smooth the tops.
9. Bake the cake for 25 to 30mins until an inserted cake tester comes out clean.
10. ( You can also bake them in cup cake liners or muffin pans- they will work with the baking timing suggested above to yield a snowy white cake.)