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White Cake Recipe
The trick to a white cake is to not use the whole egg for moisture. Save the egg yokes for a pudding.
- 2/3 cup softened margarine
- 1-1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2-1/2 cups sifted flour
- 2-1/2 teaspoons baking powder
- 2/3 cup milk
- 4 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
Cream your margarine until fluffy. Gradually add sugar while beating until light and fluffy. Add flavorings.
Sift dry ingredients and add alternately with the milk.
Beat egg yokes until foamy and then add salt and cream of tartar. Beat until stiff but not dry.
Fold egg white mixture into other mixture. Pour into 9 inch pans and bake at 375° for 20 to 25 minutes.
Cool for 5 minutes and then remove from pans. I like to line my pans with wax paper so that the layers come out easily. Cool and frost with desired frosting mixture.
White Cake Uses
A true white cake has been the basis for so many specialty cakes that it's hard to pick one or two for this article. The first one is a layered white cake with strawberries between the layers and a beautiful whipped cream icing. This cake is pictured here.
Another use is for a more formal occasion and is the basis for a traditional wedding cake. This cake would be decorated with decorator's icing and the many layers held up with columns. The traditional wedding cake comes with layers of ground nuts and fruits between the layers on each tier similar to the one pictured.
A white cake is the perfect start to any pudding cake such as lemon pudding between the layers of this luscious cake..
Again, to get a perfect white cake you use just the egg whites and save the yokes for another recipe such as the lemon pudding that goes between the layers.