White Cake
White cake is a timeless dessert, perfect for celebrations or a simple treat. With its delicate texture and subtle flavor, this cake serves as a versatile base for various frostings and fillings. Whether adorned with fresh fruits or layered with jam, it never fails to impress. Let’s dive into the delightful world of white cake, where simplicity meets elegance.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup milk
– 3 large egg whites
– 1 tablespoon baking powder
– 1 teaspoon vanilla extract
– ½ teaspoon salt
Servings and Cooking Time
This recipe yields approximately 8 servings. Preparation time is about 20 minutes, while the baking time is around 30 minutes.
Nutritional Value
Each serving of white cake (1 slice) contains approximately 250 calories, 8g of fat, 40g of carbohydrates, and 3g of protein. This is based on standard ingredient measurements.
Step-by-Step Cooking Process
1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add egg whites one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with milk.
7. Mix until just combined; do not overmix.
8. Pour the batter evenly into the prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute all-purpose flour with cake flour for a lighter texture. Additionally, almond extract can replace vanilla for a unique flavor twist.
Serving and Pairings
This white cake pairs beautifully with fresh berries, whipped cream, or a rich buttercream frosting. It also works well as a base for layered cakes or trifle desserts.
Storage and Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. Reheat slices in the microwave for a few seconds. White cake can be frozen for up to 3 months, wrapped tightly in plastic wrap.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Not properly greasing the pans may cause sticking.
- Using cold ingredients can affect the cake’s texture.
- Underbaking can result in a soggy center.
- Forgetting to level the ingredients can lead to inconsistent results.
Helpful Tips
- Use room temperature ingredients for better mixing.
- Check for doneness a few minutes before the suggested baking time.
- Let the cake cool completely before frosting.
- Experiment with different flavorings for variety.
FAQs
What makes a white cake different from a regular cake?
White cake is made primarily with egg whites, giving it a lighter texture and color compared to yellow cakes that use whole eggs.
Can I use this recipe for cupcakes?
Yes, this white cake recipe can be adapted for cupcakes. Just reduce the baking time to about 18-20 minutes.
How can I add flavor to my white cake?
You can add flavor by incorporating extracts like almond, lemon, or even citrus zest for a refreshing twist.
Is white cake suitable for freezing?
Yes, white cake can be frozen. Wrap it well in plastic wrap and foil to prevent freezer burn.
What is the best frosting for white cake?
Buttercream frosting is a classic choice, but cream cheese or whipped cream also complement white cake nicely.
Conclusion
White cake is a versatile dessert that can be enjoyed on its own or dressed up for special occasions. Its light texture and subtle flavor make it a favorite for many. With this recipe, you can create a delightful treat that’s sure to impress family and friends.
White Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup milk
- 3 large egg whites
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add egg whites one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Mix until just combined; do not overmix.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.