Jun 29, 2011
Oh, my…in my experience this is quite possibly one of the better white cake recipes I’ve tried. In fact, I’d call it perfect, with no need to change anything let alone search for a better recipe. If you follow the directions and cream the butter and sugar to aerate the batter and give it lift, if you add the eggs one at time to keep the batter emulsified, you will get fantastic results, a superior cake. But I think that maybe some inexperienced bakers, wanting to make sure they do it right and “beat the heck” out of the butter and sugar, might actually take it too far – you CAN overbeat a cake batter! The cake is only lightly sweet, but I liked that. I don’t know who would plan to eat this without a rich, sweet frosting, and the two together create the proper creamy, moist, fluffy, sweet lusciousness you want. (And I’m not exaggerating for effect) This is light with a tender crumb – if you need a cake for sculpting or carving this would NOT be a good choice. But if you want a fluffy, light, stick-to-your-fork moist white cake, give Scottley’s a try. I baked this as cupcakes – one-half recipe makes 12 perfect cupcakes. Bake at 350 degrees, 18-20 minutes.
—naples34102
