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Classic White Cake

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: Makes 2 (9-inch) cake layers
This is a classic "White Cake" recipe for using in your layer cake desserts. Always nice topped and filled with a chocolate frosting and filling, or use a Basic White Buttercream Frosting, or fill and frost with a Whipped Cream Topping. Makes a lovely birthday cake. You can be very creative with this cake.

2 cups unbleached all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 tsp. vanilla extract
1 cup milk
5 egg whites, at room temperature

Position a rack in the middle of an oven and preheat to 350ºF (180ºC). Butter and flour two (2) round 9 x 1 1/2 inch deep cake pans.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla extract. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Makes 2 (9-inch) cake layers

Source: DianasDesserts.com
Date: November 17, 2003


Reviewer: Alexandra
Reviewer: Brian
i made this cake just how it looks in the picture.. it was so incredibly delicious and easy. my family is already asking me to remake it for every get-together.

Reviewer: Lisa
dry at first, after it sits it has a better texture. Overall, very good and my family has already requested another!

Reviewer: Emma
I love the recipe. Instead of using it for a white cake I used it to make a strawberry cake. Just changed the flavor of the extract and the color. It's very most and it rises perfectly.


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