![]() ![]() Beat egg whites to stiff peaks & fold them in: In a separate mixing bowl, beat the egg whites until stiff peaks form.You’ll need to do this in three increments, beginning and ending with the dry ingredients. Add the dry and wet ingredients: While the mixer is running on the lowest speed, alternate adding the dry ingredients and the buttermilk mixture to the butter and sugar.Then, add the sugar and beat for 4 to 5 minutes or until the mixture is light in color and fluffy. Beat butter and sugar until light and fluffy: In a separate mixing bowl, beat the butter just until smooth.Whisk together the wet ingredients: In a large measuring cup, combine the buttermilk and vanilla.Whisk together the dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt.If you’ve only eaten white cake from a box mix, you’re in for a treat! This scratch recipe is incredibly easy to prepare. By using just egg whites, you’ll create a lighter cake and it will help keep it perfectly white.īutter and sugar creamed until light and fluffy Wet and dry ingredients mixed in Egg whites beat to stiff peaks Egg whites folded into cake batter How to Make White Cake Egg whites: Egg yolks have fat in them, which can weigh down the cake.Granulated sugar: I love brown sugar in cakes, but for this recipe you want to stick with granulated sugar to get that classic white cake look.The butter and sugar need to be creamed together for a good 4 to 5 minutes to create a super light, fluffy cake. Unsalted butter: I recommend using unsalted butter since the amount of salt in salted butters can vary between different brands.However, clear vanilla will ensure that the cake remains perfectly white. Clear vanilla extract: Pure vanilla extract may be used as well.Don’t skip the buttermilk! If you don’t have any, you’ll need to make a buttermilk substitute using regular milk and vinegar (or lemon juice). ![]() Buttermilk: Creates a soft, tender crumb and also provides moisture.Salt: Enhances the vanilla flavor and also balances out the sweetness of the batter.If you don’t keep cake flour on hand, you can make a substitute with just two ingredients. Cake flour has a lower protein content than all-purpose flour which creates a tender, fine crumb. Cake flour: I suggest sticking with cake flour versus all-purpose flour.But don’t let the word “simple” fool you - there’s still plenty of flavor in this cake!Ī detailed list of ingredients is provided in the recipe card below, but here are the key items you’ll need to make it: This is a simple white cake recipe topped with my favorite vanilla buttercream.
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