White Cake

This historic recipe uses a reverse creaming method by adding liquid alternately with flour, which limits gluten development for a tender crumb. The baking powder is incorporated into the beaten egg whites rather than the dry ingredients, creating a dual leavening system where air bubbles from whipped whites combine with chemical leavening for maximum lift. Triple-sifting the cake flour aerates it and ensures even distribution, preventing dense pockets in this delicate white cake.