Heavenly White Cake Recipes

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HEAVENLY WHITE CAKE



Heavenly White Cake image

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

8 ounces all-purpose flour
8 ounces cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
10 ounces packed brown sugar
11 ounces granulated sugar
2 teaspoons vanilla extract
1 cup egg white, at room temperature
1 1/2 cups milk, at room temperature

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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