Lily Cake

Ingredients

• 0.5 cup Unsalted butter, softened (Equivalent to 113g. Original recipe calls for ⅓ cup butter.)
• 1.5 cups Granulated sugar (Equivalent to 300g. Original recipe calls for 1 cup sugar.)
• 0.75 cup Whole milk (Equivalent to 180ml. Original recipe calls for ½ cup milk.)
• 2.5 cups All-purpose flour, sifted (Equivalent to 300g. Original recipe calls for 1¾ cups flour.)
• 3.5 teaspoons Baking powder (Original recipe calls for 2½ teaspoons baking powder.)
• 5 units Large egg whites (From approximately 5 large eggs. Original recipe calls for whites of 3 eggs.)
• 0.5 teaspoon Lemon extract (Original recipe calls for ⅓ teaspoon lemon extract.)
• 1 teaspoon Vanilla extract (Original recipe calls for ⅔ teaspoon vanilla.)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13 inch baking pan. Ensure the pans are thoroughly coated to prevent sticking.
2. 2In a medium bowl, measure the all-purpose flour and baking powder. Sift them together to ensure they are well combined and aerated. Set aside.
3. 3In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes.
4. 4To the creamed butter and sugar mixture, add the lemon extract and vanilla extract. Mix on low speed until just combined, about 1 minute.
5. 5With the mixer on low speed, gradually add the sifted flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined after each addition, being careful not to overmix the batter. Scrape down the sides of the bowl as needed with a rubber spatula.
6. 6In a separate, very clean and dry bowl, beat the large egg whites with an electric mixer on high speed until stiff peaks form. Be careful not to overbeat, as they can become dry.
7. 7Gently fold the beaten egg whites into the cake batter in two additions using a rubber spatula. Fold until just incorporated, being careful not to deflate the airy batter. This step adds lightness to the cake.
8. 8Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
9. 9Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10 minutes. After 10 minutes, carefully invert the cakes onto the wire rack to cool completely before frosting or serving. This can take an additional 1 hour.