Vanilla white cake


Adapted from Sweetapolita


  • 5 egg whites
  • 1 cup milk, split into ¼ cup and ¾ cup
  • 3 tsp vanilla bean paste or extract
  • 3 cups cake flour (instructions below)
  • 1 ¾ cups sugar
  • 1 Tbsp + 1 tsp baking powder
  • 170g butter, softened and cubed


  1. Preheat oven to 180 degrees Celsius. Grease and line two 8 or 9 inch cake pans.
  2. In a small bowl, combine egg white, ¼ cup milk and vanilla. Mix well and set aside.
  3. Make cake flour by removing 1 Tbsp of plain flour for every cup and replace each with 1 Tbsp cornflour. For this recipe, remove 3 Tbsp plain flour and add 3 Tbsp of cornflour. Sift several times to combine.
  4. Place all dry ingredients in large bowl and mix until well combined.
  5. Add butter and remaining ¾ cup milk. Mix until just moistened. Increase mixer speed to medium and mix for approx. 90 seconds.
  6. Gradually add egg mixture in three additions. Mix well between each addition (approx. 20 seconds).
  7. Divide batter equally into the prepared pans. Bake for 25 – 35 minutes or until inserted skewer comes out clean.
  8. Allow to cool in pans for 10 minutes before turning onto rack to cool completely.

Related posts:

  • Kitty

    Hi Kirsten
    Would this cake be too light for fondant icing?

    • Kirsten

      Hi Kitty, I think it might be a little too light for fondant but there’s no harm in giving it a try! :)