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it on top of the cake and invert the cake into the pan. Place a serving plate on top and reinvert the cake onto the plate. The texture of the cake is best eaten at room temperature the day it is baked, and it is still good 1 day later. Unfilled it can be refrigerated for up to 3 days.
    Variations
    Lemon Daisy Cake
    When it is completely cool, split the cake in half horizontally and spread one half with one recipe Lemon Curd and 1½ cups small fresh blueberries. Place the other half on top and press down lightly to bring the lemon curd to the edge or a little past. For special celebrations, you may opt to paint the daisy petals with thin royal icing and pipe a dollop of lemon curd in the middle of each flower.
    Berry Shortcake
    Use any berries of your choice, such as raspberries or sliced strawberries. Replace the lemon curd with 1½ cups heavy cream processed in a food processor with 3 tablespoons/1.3 ounces/38 grams superfine sugar just until thick enough to hold a soft peak. (Check every few seconds once the cream starts thickening as overprocessing will turn it to butter.) If using the whipped cream filling, it will keep at cool room temperature for up to 6 hours.

White Velvet Cake with Milk Chocolate Ganache
    Serves: 8 to 10
    Baking Time: 30 to 40 minutes
    With just minor modifications of the baking powder, this recipe works in just about any size or shape pan—from cupcakes to wedding cakes. With its fine soft crumb, the cake remains one of the most popular and useful in The Cake Bible. Marrying it here with the milk chocolate ganache doesn't overwhelm its delicate buttery flavor as would a bittersweet ganache.

Batter
Volume
Ounce
Gram
3 large egg whites, at room temperature
¼ cup plus 2 tablespoons (3 fluid ounces)
3.2
90
milk
2/3 cup (5.3 fluid ounces), divided
5.6
160
pure vanilla extract
1½ teaspoons
.
.
cake flour (or bleached all-purpose flour)
2 cups (or 1¾ cups), sifted into the cup and leveled off
7
200
superfine sugar
1 cup
7
200
baking powder
2½ plus 1/8
teaspoons
.
.
salt
½ teaspoon
.
.
unsalted butter (65° to 75°F/19° to 23°C)
8 tablespoons (1 stick)
4
113
    Special Equipment
    One 9 by 2-inch round cake pan, encircled with a cake strip, bottom coated with shortening, topped with a parchment round, then coated with baking spray with flour
    Preheat the Oven
    Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
    Mix the Liquid Ingredients
    In a medium bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.
    Make the Batter
    In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
    Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl. Using a large silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
    Bake the Cake
    Bake for 30 to 40 minutes, or until golden brown, a wire cake tester inserted in the center comes out clean, and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
    Cool and Unmold the Cake
    Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been coated lightly with nonstick cooking spray. To prevent splitting, reinvert the cake so that the top side is up. Cool completely.

Milk Chocolate Ganache
    Makes: 2 cups/19.2