Name: Fluffy White Cake
Yield: Makes two 9-inch-diameter cakes or one 6-inch-diameter and one 12-inch diameter cake
Ingredients: 1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus additional for greasing pans; 4 3/4 cups cake flour, sifted, plus additional for dusting pans; 2 1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 3/4 cups whole milk; 1 tablespoon plus 1 1/2 teaspoons vanilla extract; 2 1/2 cups sugar; 9 large egg whites

This recipe was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, New York.

To make the Lemon-Raspberry Wedding Cake, make this recipe three times. Use the first batch to make two 9-inch-diameter cakes. Use the second batch to make one 12-inch-diameter cake and one 6-inch-diameter cake. Use the third batch to make a second 12-inch-diameter cake and a second 6-inch-diameter cake.

Recipe notes

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