Sunday, June 9, 2013

White Cake

Yield: double-layer, 8" or 9" round cake or approx. 24 cupcakes

  • ½ c. cake flour
  • 1 c. milk, room temperature
  • 6 large egg whites, room temperature
  • 1 t. almond extract
  • 2 t. vanilla extract, clear 
  • 1 ¾ c. granulated sugar
  • 4 t. baking powder
  • 1 t. salt
  • 1 ½ sticks softened butter, salted

  1. Preheat oven to 350°F. Prepare cake rounds with non-stick cooking spray or line cupcake tin with paper cupcake liners (approx. 24).
  2. Make sure milk and eggs are room temperature.
  3. Pour milk, egg whites, and extracts into medium bowl and mix with fork until blended.
  4. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
  5. Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 minute. Add remaining 1/2 cup of milk mixture and hand stir until barely integrated.
  6. Pour batter evenly between two prepared cake pans or cupcakes to 2/3 full
  7. Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes or 20-23 minutes for cupcakes.
  8. Turn out cakes or remove cupcakes after 10  minutes; allow cake to cool to room temperature.
  9. Frost cakes with favorite frosting.
Adapted slightly from


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