Classic White Layer Cake with Raspberry Almond Filling
Why This Recipe Works
We designed our white cake recipe without the dryness and the holes and tunnels common to many recipes we had tried. Every traditional white cake recipe calls for stiffly beaten egg whites folded into the batter at the end. We began to suspect that it was the beaten egg whites that were forming the large air pockets and those unsightly holes in the baked cakes. We solved this problem by mixing the egg whites with the milk before beating them into the flour-and-butter mixture. The cake was not only fine-grained and hole-free, but, to our surprise, it was also larger and lighter than the ones we'd prepared with beaten whites.