ItabercoItabercoIngredients:
Instructions:
Prepare the Batter
➤ In a stand mixer with a whisk attachment, combine the dry cake mix with all the vegetable oil. Mix on low speed until the mixture is crumbly but fully hydrated.
➤ Add one-third of the water and mix until smooth, then stream in the remaining water. Mix on low until fully combined and lump-free.
➤ Whip the batter at medium speed until it reaches the ribbon stage. Add your chosen flavoring once nearly at this stage.
Make the Meringue
➤ In a clean stand mixer, whip room-temperature egg whites with a pinch of salt on medium speed until frothy.
➤ Gradually add sugar while continuing to whip until the egg whites hold soft to medium peaks.
Combine Batter and Meringue
➤ Fold the meringue into the cake batter in three additions (one-third at a time), using a gentle folding motion to preserve airiness.
Prepare for Baking
➤ Divide the batter between cake pans lined with cake collars. For thicker cakes, use a single collar or multiple smaller pans as desired.
Bake
➤ Bake at 350°F (175°C) until cakes spring back in the center, are golden, and begin to pull away from the sides of the pan.
Cool and Store
➤ Let the cakes cool for about 10 minutes, then remove collars if used. Allow cakes to cool completely.
➤ Store at room temperature for up to 3 days or wrap and freeze for up to 4 months.
Notes:
➤ The recipe works equally well with chocolate cake mix.
➤ For thinner layers, divide batter into multiple pans.