Heavenly White Cake Recipes
HEAVENLY WHITE CAKE
This recipe is from Colette Peters in a wonderful book called Cakes To Dream On. It's one of the many recipes I tested when making my daughter's first birthday cake.
Provided by Kay D.
Categories Dessert
Time 55m
Yield 2 8-inch layers
Number Of Ingredients 10
Steps:
- Preheat oven to 325°.
- Coat 2 8-inch cake pans with cooking spray and line with parchment paper.
- Sift together the flours, baking powder and salt.
- Cream the butter and sugars together in a large mixing bowl until light and fluffy.
- Add vanilla and the egg whites, scraping down the sides of mixing bowl.
- Mix again until fluffy.
- Add the sifted flour mixture in three batches, alternating with three batches of milk, and ending the additions with flour.
- Mix each addition just until combined; do not overmix or the cake will be dry.
- Pour batter into prepared pans.
- Bake for 30- 35 minutes, or until cake tests done.
- Let the cakes cool completely in the pans on wire racks.
- Wrap and refrigerate (cake still in pan) until ready to decorate.
Nutrition Facts : Calories 2998.8, Fat 101.1, SaturatedFat 62.8, Cholesterol 269.6, Sodium 1890, Carbohydrate 486.2, Fiber 5.1, Sugar 294.3, Protein 41.9
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