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Recipe of the Week - White Cake
We decided we needed an Easter cake that was simple and good. This is a great cake that is easy to make and allows you the freedom to decorate in your own style. A funny thing happened on the way to this post. We took this photo with an I-phone, and one of us, not mentioning names, held the phone upside down or left-handed. This resulted is a photo of a cake that defied gravity; hanging upside down, clinging to the plate. After an hour of trying to right the photo, I was able to get it to appear right-side up, or at least I hope it does. The grandkids love this cake and I believe you will too. Ingredients
- White Cake
- Recipe Summary Complexity: Easy
- Serves: 12
- Category: Dessert
- Meal: other (General)
- 12 oz flour, all-purpose
- 1 Tb baking powder
- 11 oz butter, unsalted
- 3.5 cups sugar, granulated
- 1 tsp salt, kosher
- 1 Tb vanilla
- 12 large egg, whites
- 2 cups milk, 2 %
Directions
- Pre-heat the oven to 325 degrees. Grease and flour 3 (8 or 9)-inch round pans. Sift together the flours and baking powder. Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the egg whites, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
- Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely before decorating.
- Shown here with Italian Meringue icing.
- More right-side-up cakes over here at emealsforyou.com.
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