Updated: Apr 5
Yield: 8, eight inch cakes
What you need....
8 egg whites (1 1/4 cups or 275ml by liquid weight)
1 cup (8 oz, 217 g.) granulated sugar
for the batter.....
3 cups (1# 6 1/2 oz, 639 g) granulated sugar
6 cups (2# 1 oz, 940 g) all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (350 ml) coconut oil
2 cups (500 ml) water
2 cups (500 ml) milk (can use dairy free option)
2 tablespoons white vinegar
2 teaspoons vanilla
preheat oven to 350 F and spray cake pans.
Sift dry flour, sugar, baking powder, baking soda and salt together and set aside.
Add egg whites to the bowl of a stand mixer, fitted with the whip attachment.
Whip the whites on high until lightly frothy, about 1 minute.
leave mixer on high and slowly add the sugar.
whip to full peaks, about 2 minutes and set aside.
add flour, sugar, baking powder, baking soda and salt to the stand mixer fitted with a whisk attachment.
while in low speed, add the oil, water, vanilla, vinegar, and 1/2 of the milk.
mix until smooth, scraping the bowl if needed. This mixture will be thick like brownie batter.
add the remaining milk and mix until smooth.
fold in the meringue until all streaks are gone.
add 2 cups of batter to each pan.
bake for 15 minutes for convection oven and 20 for conventional ovens, check cakes for doneness by inserting a toothpick into the top of the cake. it should come out clean.