Classic White Cake

July 18, 2012

Nothing says wedding more than White Cake.  However, white cakes can be tricky if you are a person challenged by folding whipped egg whites into a cake batter which is the case with many a white cake recipe.  The best way to make white cake is to use the egg whites as if they were ordinary eggs and add them as you would a whole egg..just add the egg whites a little at a time.

Classic wedding cake with lovely blue ribbon border

Prepare 3 – 10″ cake pans with parchment rounds and plenty of pan release.

Preheat oven to 350 degrees f.

Ingredients:

6 ounces unsalted butter softened to room temperature

2 ounces vegetable oil

2 1/2 cups granulated sugar

2 teaspoons pure vanilla extract

6 ounces egg whites

1 1/2 cups whole milk

3 1/3 cups cake flour

2 teaspoons baking powder

1 1/2 teaspoons salt

Sift the flour, baking powder and salt together and set aside.

Cream the unsalted butter, vegetable oil and sugar together until they are very light and fluffy.  Add the egg whites a little at a time.  Add the vanilla extract.

Alternate the dry ingredients with the milk in thirds.  Do not over mix or tunneling may occur.  Divide evenly into your cake pans and bake for about 25 and test with a toothpick to make sure the cakes are baked through the center.  Remove from the oven and cool at least 15 to 20 minutes in the cake pans before removing from the cake pans.  Invert the pans and finish cooling the cake layers on top of the bottom of the pans before chilling them thoroughly in the refrigerator.

This cake is excellent filled with fresh Strawberry Mousse (see Fillings in categories), or Chocolate Mousse, or Bavarian Cream with fresh fruit.  I love it with Lemon Cream and fresh blueberries.  Use your imagination and begin to visualize good combinations of flavors and textures.

To make an orange cake, simply add a Tablespoon of grated orange rind and a teaspoon or two of Hero Orange Compound.

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