Homemade Birthday Cake
This recipe guides you through baking a classic homemade birthday cake, focusing on creating a light and airy texture using precise ingredient measurements and separated eggs. It outlines a method that ensures a tender crumb, perfect for layering and decorating, promising a delightful treat for any celebration.
Equipment
- 2 Mixing Bowls One large for batter, one for whipping egg whites.
- 1 Electric Mixer Stand or hand-held for creaming butter and whipping egg whites.
- 2 Round Cake Pans 8-inch diameter recommended for even baking.
- 1 Fine-Mesh Sifter For sifting cake flour and baking powder.
- 1 Rubber Spatula Essential for gentle folding to maintain aeration.
Ingredients
Main
- 5-⅓ ounces weight Cake Flour, Sifted
- 1-½ teaspoon Baking Powder
- 2-⅔ ounces weight Butter
- 6 whole Eggs Separated
- 7 ounces weight Sugar
- 1 teaspoon Vanilla
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing and flouring them, or lining with parchment paper.
- In a bowl, sift the cake flour and baking powder together twice to ensure a light and even mixture.
- In a large mixing bowl, cream the softened butter with a portion of the sugar until the mixture is light, fluffy, and pale.
- Beat the egg yolks into the butter-sugar mixture one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- In a separate clean, dry bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar, continuing to whip until stiff, glossy peaks are achieved.
- Gently fold the sifted dry ingredients into the butter-yolk mixture in two additions, mixing just until combined. Be careful not to overmix.
- Carefully fold the whipped egg whites into the batter in three separate additions using a rubber spatula, preserving as much air as possible until no streaks remain.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until the cakes are golden brown and a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely before frosting.
Notes
The recipe specifies sifted cake flour by weight, which is ideal for accuracy. Always sift cake flour and baking powder together twice to ensure lightness and even distribution. The separated eggs are crucial for creating a light, airy sponge-like texture; ensure egg whites are whipped to stiff, glossy peaks but not dry. When incorporating the dry ingredients and whipped egg whites, fold gently in several additions. Overmixing will deflate the batter and result in a dense cake. Do not overbake; the cake should be golden and spring back when lightly touched, and a skewer inserted should come out clean. Allow cakes to cool completely in pans before inverting to prevent crumbling.