What Is White Cake ?
A Classic White Cake is like most plain cakes, but the big difference is :
- It calls for only egg whites…no yolks. Yolks will give the cake a yellow tinge like the yellow cakes.
- It also call for a combination of butter and shortening to tone down the yellow hue of a pure butter cake.
So this gives white cake its characteristic PURE WHITE COLOR .
Ingredients
- All purpose flour – 2 2/3 cups
- Baking powder – 1 tbsp
- Salt – 1 tsp
- Egg whites – 6 (room temperature)
- White sugar – 2 cups
- Butter – 6 tbsp (room temperature)
- Oil – 2/3 cup (Canola or Vegetable)
- Milk – 1 cup (room temperature)
- Vanilla extract – 2 tsp (preferred clear)
Instructions
Pre-heat oven to 350 degrees.
Line the bottom of two 9 inch round pan or three 8 inch pan with parchment papers for a layer cake or 15*10*1 for a single layer cake.
Spray the bottom of the pan, add the parchment papers and then also spray the top.
Sift cake flour, baking powder, and salt together.
In a mixing bowl, beat egg whites until meringue will hold up in stiff peaks.
In a separate bowl, beat butter until creamy, then add sugar, and oil , cream together until combined.
Mix in vanilla.
Add sifted ingredients alternately with milk a small amount at a time (flour -milk-flour-milk -flour), until smooth.
Now add the beaten egg whites and using a spatula gently fold into the batter , until thoroughly combined.
Spread the batter into the prepared pans.
Bake into the pre heated oven for 25-30 mins [( for 9 inch and 15*10*1) or 35-40 mins(for 8 inch)] or toothpick inserted comes out clean.
Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.
