White Cake with White Wine Buttercream

• Meat

  • 3 Golden hen egg whites

• Baking & Spices

  • 1 1/2 cups Baker's corner all purpose flour
  • 1 3/4 tsp Baker's corner baking powder
  • 1 cup Baker's corner white sugar
  • 4 cups Powdered sugar
  • 3 tsp Vanilla

• Dairy

  • 1 cup (2 sticks (226g unsalted butter, unsalted
  • 1/2 cup Countryside creamery butter
  • 2/3 cup Friendly farms whole milk

• Beer, Wine & Liquor

  • 1/4 cup Clouds chardonnay

Found on iambaker.net

Description

Ingredients

• 1 cup Baker's Corner white sugar
• 1/2 cup CountrySide Creamery butter
• 3 Golden Hen egg whites
• 2 teaspoons vanilla extract
• 1 1/2 cups Baker's Corner all-purpose flour
• 1 3/4 teaspoons Baker's Corner baking powder
• 2/3 cup Friendly Farms whole milk
• 1 cup (2 sticks, 226g) unsalted butter
• 4 or 5 cups powdered sugar
• 1 teaspoon vanilla
• 1/4 cup Broken Clouds Chardonnay

Directions

• Preheat oven to 350 degrees F (175 degrees C). Prepare two 8-inch round cake pans.
• In a stand mixer fitted with whisk attachment, beat egg whites until light and fluffy. Remove egg whites from bowl and set aside. In the same stand mixer bowl (you do not need to clean it) cream together the sugar and butter.
• Stir in the vanilla.
• Sift together flour and baking powder then add to the creamed mixture and mix well.
• Stir in the milk just until batter is smooth. Fold in egg whites. Divide batter between the prepared pans.
• Bake for 18 to 26 minutes in the preheated oven.
• Cake is done when it springs back to the touch or an inserted toothpick is removed clean.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
• Slowly blend in the powdered sugar, cup by cup until well-combined.
• Mix in vanilla and white wine. If your buttercream is too thick, add white wine on teaspoon at a time.