White Cake
This is a moist, tender, and somewhat denser cake. The recipe is adapted from Cook's Illustrated. The original recipe calls for 4 teaspoons of baking powder and 1 cup milk. I decreased the baking powder and increased the milk for better results at high altitude. Using WHOLE milk and CAKE FLOUR are a must! Delicious filled with Vanilla or Coconut Buttercream. This recipe makes delicious cupcakes*. For best flavor and texture, serve this cake at room temperature.
White Cake
(adapted for high altitude)
1 cup plus 2 tablespoons whole milk, at room temperature
6 egg whites or 3 whole eggs, at room temperature
2 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2 ¼ cups cake flour
1 ¾ cups granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened to room temperature and cut into cubes
Pour milk, eggs, and vanilla into medium bowl and whisk until blended. In another large mixing bowl, combine dry ingredients. Add butter to dry ingredients and beat with an electric mixer (using whisk attachment) until mixture resembles very fine crumbs. Add about half of the milk mixture and beat at medium speed for 1 ½ to 2 minutes. Gradually add remaining milk mixture and beat for about 1 minute.
Pour into two 8-inch round pans that have been lined with parchment paper and sprayed with nonstick baking spray. Bake at 350 degrees for 27 to 30 minutes or until done. Cool in pans for 10 minutes before inverting cakes onto a wire cooling rack.
*For cupcakes, scoop batter into cupcake tin which has been lined with paper baking cups. Makes 24 cupcakes. Bake in a 350 degree oven for about 14 to 18 minutes.
White Cake
(adapted for high altitude)
1 cup plus 2 tablespoons whole milk, at room temperature
6 egg whites or 3 whole eggs, at room temperature
2 teaspoon vanilla extract
1 teaspoon almond extract (optional)
2 ¼ cups cake flour
1 ¾ cups granulated sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
¾ cup butter, softened to room temperature and cut into cubes
Pour milk, eggs, and vanilla into medium bowl and whisk until blended. In another large mixing bowl, combine dry ingredients. Add butter to dry ingredients and beat with an electric mixer (using whisk attachment) until mixture resembles very fine crumbs. Add about half of the milk mixture and beat at medium speed for 1 ½ to 2 minutes. Gradually add remaining milk mixture and beat for about 1 minute.
Pour into two 8-inch round pans that have been lined with parchment paper and sprayed with nonstick baking spray. Bake at 350 degrees for 27 to 30 minutes or until done. Cool in pans for 10 minutes before inverting cakes onto a wire cooling rack.
*For cupcakes, scoop batter into cupcake tin which has been lined with paper baking cups. Makes 24 cupcakes. Bake in a 350 degree oven for about 14 to 18 minutes.