Soft Cake Recipes

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VELVETY SOFT WHITE CAKE



Velvety Soft White Cake image

It is possible to make velvety, soft white cake from scratch. How you mix the cake makes a big difference. By using the reverse creaming technique you'll get a white cake with a tender and moist crumb.

Provided by Eileen Gray

Categories     Cakes/Cupcakes Recipes

Time 55m

Number Of Ingredients 10

2 cups (9oz, 252g) cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside.
1 cup (8 oz, 224g) sour cream at room temperature, divided
2 sticks (8 oz, 224g) unsalted butter at room temperature (see note)
1 tablespoon real vanilla extract
6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly)
1/2 teaspoon cream of tartar

Steps:

  • Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
  • Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.
  • Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
  • Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  • In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.
  • Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
  • Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
  • Cool at least 20 minutes in the pan and then turn out onto a cooling rack.
  • Trim the brown edges off the cake, split each cake into two layers
  • Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

Nutrition Facts : Calories 342 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 17 grams fat, Protein 12 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 slice, Sodium 350 milligrams sodium, Sugar 20 grams sugar

BLOTKAKE - NORWEGIAN SOFT CAKE



Blotkake - Norwegian Soft Cake image

According to Aunt Hildur, this is the most popular cake in Norway. This soft cake is brushed with fruit juice and filled and frosted with whipped cream and fruit. From Aunt Hilgur's Excellent Norwegian Recipes.

Provided by Jostlori

Categories     Dessert

Time 1h

Yield 1 9 inch cake

Number Of Ingredients 10

5 eggs
1/2 cup cold water
1 teaspoon vanilla
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
fruit juice (your choice)
whipped cream
1 quart fresh fruit

Steps:

  • With an electric mixer, beat the eggs until frothy. Continue to beat while adding the water, the vanilla, and gradually, the sugar.
  • In a separate bowl, mix together the flour, baking powder and salt. Then, sift into the egg mixture.
  • Grease two 9 inch cake pans, then pour batter into the pans. Bake at 350F for 35 minutes or until a toothpick comes out clean.
  • When cool, invert both layers so that the bottoms become the tops. Wet both layers with raspberry, strawberry, or pineapple juice.
  • Spread the bottom layer generously with whipped cream and slices of the same fruit as the juice. Add the top layer, spread it with the remaining whipped cream and decorate with the same fruit.

Nutrition Facts : Calories 1600.9, Fat 25, SaturatedFat 8, Cholesterol 930, Sodium 1307.9, Carbohydrate 298.8, Fiber 3.4, Sugar 201.4, Protein 44.3

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