I bake for family and friends only (so far). I use a recipe for white cake from America's Test Kitchen. It's always been awesome when it comes to taste and texture, and I haven't found another one to match it.

However, with this and other white cake recipes, I have one problem: crusts. The edges of the cake are often too crusty and sometimes chewy. Icing does not seem to help unless the cake is 3 days old and it has had time to seep in.

Is this a problem with my recipe, or with white cakes in general because of the lack of yolks?

How are you preparing the pan? Sometimes too much grease in the pan can effect it.
What temp are you baking at? Too hot an oven can cause what you describe.
Are you wrapping your pans w/wet stripes? This will slow down the baking of the edges so the cake bakes much more evenly.
Are you over baking? Might be the problem.
Have you tried fzing the cakes? This makes moisture in the cake even out & usually gets rid of hard, crusty edges.

I add a couple yolks to mine and it still stays white.

HEre's what works for me:

I never use Pam spray. It makes my cake sides/edge hard and crispy.

I bake at 325 (in home oven) and 275 in shop convection oven.

I always (!) use baking strips to slow down the baking of the outer edges of the cake so they don't get hard and crispy before the center is done.

I always freeze cakes at least a few hours to 3 weeks . Very moist. And trimming any hard corners/edges is easy when the cake is frozen or partially frozen.