|red liquid food coloring|
|pure vanilla extract||.||.|
|bleached cake flour (or bleached all-purpose flour)|
|unsweetened cocoa powder||.|
|fine sea salt||.|
|unsalted butter (65° to 75°F/19° to 23°C)|
|canola or safflower oil, at room temperature|
In a medium bowl, whisk the egg whites, red food coloring, and vanilla just until lightly combined. (Caution: Be careful with the food coloring; it stains effectively, but also unmercifully.)
In a medium bowl, whisk together the flour, sugar, baking powder, cocoa, and salt.
In the bowl of a stand mixer fitted with the flat beater, mix the butter and oil on medium speed for 1 minute. The mixture will not be completely smooth. Add the flour mixture and the buttermilk. 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 the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface with a small offset spatula. The pan will be just one-quarter full.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.