Heavenly White Cake
This cake is so delicious. A big problem with white cake recipes is that they can tend to taste like angel food cake and/or be dry. Not this recipe. It is outstanding! I live in CO, so I adjusted the baking powder to 2 teaspoons for high altitude. I used 1 and a half cups 1% milk, 2 teaspoons vanilla extract and no almond.
I did sift the flour into the measuring cup then leveled the top. This step is very important, or you might use too much and make a dense cake! I then sifted all the dry ingredients together 3 times.
Make sure ingredients are at room temperature, and that the butter is still kind of firm and not melty.
Also, whip the egg whites last, not first. Do not get any egg yolk in your whites or any fat what-so-ever, or your whites won't whip up. Egg whites whip better in a glass or stainless steel bowl. Plastic can retain a greasy residue.
Alternate the flour and milk starting and ending with flour. Mix only until each addition disappears. Do not over mix.
If you take these steps, your cake will turn out heavenly! I will look no more for a white cake recipe. Gonna make one today!
UPDATE: I made cupcakes yesterday. Awesome! I took the time to weigh the flour, and It came to 9 ounces. As long as you don't go over that amount your cake should not come out dense.
1 user found this review helpful
Feb. 19, 2014