Berry Vanilla Cake

[PrisonerOfHope]

Berry Vanilla Cake

yield 18 SERVINGS 

prep time 25 MINUTES 

cook time 45 MINUTES

INGREDIENTS
3 cups (360g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 & 3/4 cups (350g) granulated sugar
1 tablespoon vanilla extract
1 cup (236ml) milk
3 large egg whites
2 cups assorted berries*
sanding sugar, optional

sweetened whipped cream and more berries, for serving

INSTRUCTIONS

Preheat oven to 350°F. Grease a 9"x 13"x 2" baking pan. You can also line it with parchment paper and grease the paper.

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, sugar, and vanilla until light and fluffy.

Reduce the mixer speed to low. Add the flour in 3 portions, alternating with 2 portions of milk. Mix just until combined.

In a separate bowl, whip the egg whites to stiff peaks. Gently fold into the cake batter.

Transfer the batter to the prepared pan, spreading evenly. Scatter the berries over the top of the batter. If you like, sprinkle sanding sugar over the top of the cake and berries.

Bake 40 to 45 minutes, or until the cake has browned and a pick inserted into the center comes out clean. Cool in the pan before serving.

NOTES

Using frozen berries. This cake is best with fresh berries, but if you need to use frozen, make sure they’re still frozen when you add them to the cake batter. If they’ve thawed when you add them, they’ll bleed into the cake.

Don’t over-mix. Stirring too vigorously can make your cake tough, and it can also deflate the egg whites.

Variation: Make a crumb topping

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