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Ingredients
350F, two 9x3 cake pan parchment buttered
1) 2¼ cup (279g) cake flour
1) ¾ cup (148g) white sugar
1) 4 tsp. baking powder
1) 1 tsp. salt
2) 1 cup whole milk
2) 168g unsalted butter, melted
2) 2 tsp. vanilla
3) 6 large egg whites, room temp
3) ½ tsp. cream of tartar
4) 1 cup (198g) white sugar

In a mixing bowl combine (1) then add (2), mix then set aside.

In a mixing bowl combine (3), use whisk at speed 8 until frothy then gradually add sugar (4) whip until stiff peaks.

Pour the batter into whites and use paddle attachment. Mix at low speed. Divide batter into two 9x3 cake pan.

Bake at 350F for 25 minutes. Cool and wrap with saran wrap and freeze cakes.

Proportions used
1) 37 g water
1) 1 cup (200g) white sugar
2) 3 large egg whites
2) ½ tsp. cream of tartar
3) 340 g unsalted butter, room temp
4) make strawberry syrup