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Creamy White Layers
SUBMITTED BY:
Veruschka
PHOTO BY:
Snuffles
"A luscious, tender cake that goes well with many different types of fillings and frostings."
RECIPE RATING:
Read Reviews
(42)
Review/Rate This Recipe
Original recipe yield 2 - 9 inch cakes
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
2 teaspoons vanilla extract
1 1/2 cups super fine sugar
3 cups heavy whipping cream
2 1/2 teaspoons brandy
3 tablespoons confectioners' sugar
1 pint fresh strawberries
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch cake pans.
Stir together the cake flour, baking powder, salt, and super fine sugar.
Separate the eggs save the egg yolks for another use. In a glass or copper bowl beat the egg whites until foamy.
Mix 1 1/2 cups of the heavy cream with the vanilla. Stir into the flour mixture then fold in the egg whites. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C ) for 30 minutes. Let cakes cool in pans for ten minutes then invert onto a wire rack to continue cooling. Once cakes are completely cool frost with fresh whipped cream and serve with fresh strawberries.
To Make Frosting: Beat on low speed until stiff 1 1/2 cups heavy cream (make sure it's very cold). Beat in the confectioners' sugar and 2 1/2 teaspoons brandy. Use immediately to frost cake.
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REVIEWS
Reviewed on Nov. 7, 2003 by
Simi
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Simi
Nov. 7, 2003
Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I might make two next time and have a four layer cake (but then again, the cake is dense enough that that might be a bit much). I made this with SPECIAL BUTTERCREAM FROSTING (also on this site), which was soooo yummy! Decorated with fresh strawberries, sliced lengthwise and arranged in groups of three to make simple flowers. To make superfine sugar for this recipe, put regular sugar in the blender on chop for 30 seconds or so.
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22 users found this review helpful
Very good cake-- firm but tender texture. It was a bit flatter than I had anticipated-- I...
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Reviewed on Feb. 13, 2004 by ABROSEN
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ABROSEN
Feb. 13, 2004
The basic cake recipe herein was perfect as written and I made no substitutions. Between the layers I put a mixed berry filling (one bag of Trader Joe's frozen mixed berries thawed and drained thoroughly then run through food processor, + 1 t vanilla + 1 T superfine sugar) and a layer of white chocolate cream cheese frosting (12 oz cream cheese, 1 1/2 stick unsalted butter, 11 oz white chocolate melted and cooled; blend all three together). Frosted the whole thing and it was the hit of the night (got reviews as good as my Gourmet chocolate cake). The texture was firm but not too dense as other reviewers felt. I think others may have been expecting angel food because of the egg whites, but it is far from it. Thanks for a great basic white cake recipe that will work with many frostings and fillings.
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10 users found this review helpful
The basic cake recipe herein was perfect as written and I made no substitutions. Between the...
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Reviewed on Jan. 8, 2004 by ZZZORBA
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ZZZORBA
Jan. 8, 2004
My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding hasn't happened yet, but cake tastes great and is very moist, yet seems strong enough to hold up for the cake construction. Will be great with my raspebby and white chocolate ganche fillings!
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10 users found this review helpful
My best friend chose this out of 16 different kinds of cakes for her wedding. The wedding...
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Reviewed on Aug. 24, 2003 by JADEDPLASTIC
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JADEDPLASTIC
Aug. 24, 2003
Didn't use superfine sugar because I couldn't find it. Just substituted the regular granulated stuff, and it turned out great anyway. It's a creamy, dense sort of cake. Very tasty. I frosted it with Lemon Cream Cheese frosting, and everyone came back for seconds and thirds.
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9 users found this review helpful
Didn't use superfine sugar because I couldn't find it. Just substituted the regular...
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Reviewed on Jun. 17, 2003 by LETTHEMEATCAKE
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LETTHEMEATCAKE
Jun. 17, 2003
I tested about 6 recipes before I chose this one to make a huge 14 in 2-layer with a tiered 10 in on top. It was raved about!!!!! Thanks so much for sharing this recipe!! letthemeatcake
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9 users found this review helpful
I tested about 6 recipes before I chose this one to make a huge 14 in 2-layer with a tiered 10...
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Reviewed on Feb. 1, 2004 by
CLOVERDALE1
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CLOVERDALE1
Feb. 1, 2004
I love cake and this is a keeper
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7 users found this review helpful
I love cake and this is a keeper
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Reviewed on Aug. 31, 2003 by HANNAH_J
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HANNAH_J
Aug. 31, 2003
I made this at the last minute after deciding to host an adult birthday party. I don't usually bake cakes as I've met with disaster before! But this recipe was very straight-forward and the results are still being talked about among those who attended that gathering. It was described as denser than angel-food cake, but still light enough for seconds. The whipped cream was perfect, as were the fresh strawberries pressed lightly into the cream. Really, really tasty, easy, and bound to garner compliments for the chef!
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7 users found this review helpful
I made this at the last minute after deciding to host an adult birthday party. I don't usually...
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Reviewed on Jun. 4, 2003 by MRS.BHAT
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MRS.BHAT
Jun. 4, 2003
Tried several cakes to make for my son's 1st b'day, and picked this. Its absolutely wonderful, really light and tasty. Easy to make too.Has a firm texture that will hold up decorations.
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7 users found this review helpful
Tried several cakes to make for my son's 1st b'day, and picked this. Its absolutely...
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Reviewed on Feb. 13, 2004 by ECHOX
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ECHOX
Feb. 13, 2004
An excellent cake!! I'm making it for a wedding cake. I compared this to a white cake box cake over several days time - this one stands better in layers, and has a less sweet flavor, which allows my lemon curd filling to be tasted better - it also tastes like wedding cake. the cake box cake tasted sweeter over time, which i personally like, however, opted for the wedding cake taste. As I said, it also stands very nice in layers, and has a good consistency of air in it. A very very nice white cake.
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6 users found this review helpful
An excellent cake!! I'm making it for a wedding cake. I compared this to a white cake box cake...
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Reviewed on Nov. 8, 2003 by PRITTSTIXX
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PRITTSTIXX
Nov. 8, 2003
wow, i made this cake tonight to see if it'd be good enough for my boyfriend's mothers birthday tomorrow, HELL YEAH! thanks for the great recipe! the cream makes all the difference, as i am not even a cake fan but i could easily devour this one on my own. :) this cake is a must try!
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4 users found this review helpful
wow, i made this cake tonight to see if it'd be good enough for my boyfriend's mothers...
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