Monday, 18 March 2013

baking for fun: white cake

I made a white cake as the base for my St. Patrick's day mint chocolate-chip cake but this is a great white cake recipe for any cake. The recipe is originally for five 8 inch layers but I made three 9 inch and it was perfect. Here's the recipe:
28 tbsp of butter (3 1/2 sticks)
6 1/2 cups of cake flour
3 tbsp baking powder
2 1/4 cups whole milk
2 tbsp vanilla extract
2 1/2 cup sugar 
10 large egg whites 

Preheat oven to 350. Line your pan(s) with parchment paper. Sift flour, baking powder, and 1/2 tsp of salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until smooth. Gradually add the sugar to the butter. Beat until light and fluffy (about 3 minutes). Reduce speed to low and add the flour in three additions, alternating with the milk mixture, beginning and ending with flour. Beat until just combined, do not over mix. If you are putting in any add-ins then do that now. Beat the egg whites in a clean bowl on medium speed until stiff (but not dry) peaks form (about 3 minutes). Gently fold the egg-white mixture into the batter in 3 additions. Divide the layers and bake for 18-20 or until a toothpick inserted into the cake comes out clean. Let it cool completely, then using a offset spatula or a knife loosen the edges and turn the cake out onto a plate, wire rack or even a baking sheet. Trim the domes that have formed on the cakes to make the cake even. Spread with whatever icing you like!

See you next time internet! Love, Alexa :)                

No comments:

Post a Comment