Ribbon Cake

Ingredients

• 0.5 cup Unsalted Butter, softened (Approximately 113g or 1 stick.)
• 2 cups Granulated Sugar (Approximately 400g.)
• 4 yolks Large Egg Yolks (From 4 large eggs, at room temperature.)
• 1 cup Whole Milk (Approximately 240ml, at room temperature.)
• 3.5 cups All-Purpose Flour (Approximately 420g, sifted.)
• 5 teaspoons Baking Powder (Approximately 20g.)
• 4 whites Large Egg Whites (From 4 large eggs, at room temperature.)
• 0.5 teaspoon Ground Cinnamon
• 0.25 teaspoon Ground Mace
• 0.25 teaspoon Ground Nutmeg
• 1 teaspoon Vanilla Extract (optional) (For enhanced flavor.)
• 0.25 teaspoon Salt (optional) (To balance sweetness.)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper. Ensure butter is softened and eggs are at room temperature for best results.
2. 2In a large mixing bowl, cream the softened unsalted butter until light and fluffy, about 2-3 minutes. Gradually add the granulated sugar, beating until the mixture is pale and fluffy, about 3-5 minutes.
3. 3Add the large egg yolks one at a time to the creamed butter and sugar mixture, beating well after each addition until fully incorporated, about 2 minutes total. If using, beat in the vanilla extract.
4. 4In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground mace, ground nutmeg, and optional salt until well combined.
5. 5With the mixer on low speed, gradually add the dry ingredient mixture to the wet mixture in three additions, alternating with two additions of whole milk. Begin and end with the dry ingredients. Mix until just combined after each addition; do not overmix.
6. 6In a separate very clean bowl (ensure no grease), using clean beaters, whip the large egg whites on high speed until stiff peaks form. The peaks should hold their shape when the beaters are lifted.
7. 7Gently fold the whipped egg whites into the cake batter in two additions using a spatula. Be careful not to deflate the whites, as they contribute to the cake's light texture. Fold until just combined, with no streaks of white remaining.
8. 8Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back when lightly touched.
9. 9Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely before frosting. This typically takes another 15-20 minutes.