Sourdough-Fresh Milled Flour-Vanilla Cake

Finding a delicious Fresh Milled Flour Vanilla Cake has been a difficult task, but this recipe is fantastic.

6 egg whites, beaten until stiff peaks form
**Set off to the side
450g Soft white wheat flour, ground fine and some of the bran removed
14g baking powder
6g salt
**Mix and set off to the side
400g cane sugar/white sugar
85g soft butter
150g oil (I used avocado oil)
1 Tbsp. vanilla
**Beat for at least two minutes to make as smooth as possible
100g active starter (I used whole wheat starter but AP flour starter would work as well)
**blend into the batter
240g buttermilk/milk
**Add part of the dry ingredients and part of the buttermilk/milk and mix. Keep adding a bit of both until all of it has been blended into the batter
**Fold in the 6 egg whites from earlier
**Place in two greased and floured round cake pans. Bake at 350ºF/175ºC for 25-30 minutes. Make sure a toothpick come out clean. Be careful not to over bake, or the cake will come out dry and crumbly
**Let cool completely and frost as desired

Frosting I used: 2/3 cup milk, 2/3 cup cane sugar, 1/8 tsp. salt, and 2 Tbsp. flour. Whisk well and heat over medium-low, stirring constantly until it comes to a low boil. Turn off the heat and let mixture come to room temperature. Once at room temperature Place 1 cup of soft butter in a bowl, beat well until fluffy. Add cooked mixture a little at a time and blend in to the frosting.
**This frosting is less sweet than most

original recipe:
https://themoderndaycottage.com/sourdough-vanilla-cake-with-fresh-milled-flour/