Tuesday, October 16, 2012

Heavenly White Cake

The world's best white cake ever!!  I love it!!  It will be a very rare thing for me to use a white cake mix ever again.  This puts any and all cake mixes to shame....

Ingredients
Original recipe makes 15 x 10 x 1 inch cake 
2 3/4 cups sifted cake flour



4 tsp baking powder
3/4 salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
1 tsp vanilla extrack
1 teaspoon almond extract

  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

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