I couldn't believe it. The most soft, velvety WHITE CAKE I've ever made! White vanilla cake recipe

RECIPE: cakesbymk.com/recipe/moist-wh...
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This white cake has the most soft, tender crumb and is so easy to put together! Bursting with vanilla flavour and a slight touch of almond flavour to provide a more complex flavour, this will be your new go to white cake! Perfect for birthday and wedding cakes.
INGREDIENTS:
White Cake
▢2⅓ cups (300 g) flour - regular all purpose (see note 1 on blog post if you want to use cake flour)
▢¼ cup (25 g) cornflour - also known as cornstarch
▢2½ tsp baking powder
▢½ tsp salt - omit if using salted butter
▢1 cup (240 g) milk - room temperature
▢1 tsp white vinegar
▢6 large (225 g) egg whites - room temperature, size 7 eggs
▢½ cup (113 g) unsalted butter - room temperature
▢½ cup (105 g) unflavoured vegetable oil - I use canola
▢1¾ cups (350 g) white granulated sugar
▢2½ tsp vanilla essence/extract - use a clear version for a whiter cake
▢1 tsp almond essence/extract - use a clear version for a whiter cake
Bake at 160 °C (320°F) with the fan on (convection mode) for 30 minutes, or until a toothpick comes out clean. If you don't have a fan function, increase the temp to 175°C (347°F).
Vanilla Buttercream Frosting
▢1½ cups (340 g) unsalted butter - room temperature
▢3 cups (375 g) icing sugar - also known as powdered sugar/confectioners sugar
▢2 tsp vanilla essence/extract
▢½ cup (120 g) cream - room temperature heavy or whipping cream, minimum fat percentage of 34%
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