HOW TO MAKE WHITE VELVET CAKE | White Buttercream WITHOUT Icing sugar

White Velvet Cake Ingredients
369 g cake flour
340 g granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
4 egg whites, room temperature
113 g vegetable oil
284 g buttermilk, room temperature (284 g milk + 1.5 tablespoon vinegar or lemon juice)
170 g butter, room temperature
2 tsp vanilla extract

Instructions
NOTE: measure ingredient by weight using a scale

Heat oven to 350º F/180º C.

Prepare three or two 8"x2" (or three 6") cake pans by spraying with cooking spray or oil/butter and lining with parchment paper or sprinkle with flour for easy release.
Prepare homemade buttermilk by adding 1.5 tablespoon of white vinegar or lemon juice to milk, mix and set aside for 5-10 mins.

Combine flour, sugar, baking powder, baking soda in the bowl. Mix 10 seconds to combine.

Add your softened butter to the dry ingredients and mix until mixture resembles a breadcrumb (about 3-5 mins). make a well inn the middle and

Add in buttermilk/oil/vanilla mixture and mix for 3-5 minutes .

Add in your egg white mixture in two batches, letting the batter mix for 1 mins between additions.

Bake 35-40 minutes for the 6" pan or 2 x 8 " pan OR 25- 30 mins for the 3 x 8" cake pan until a toothpick inserted into the center comes out cleanly but the cake has not begun to shrink yet from the sides of the pan.