Prep time: 30 mins | Cook: 30 mins | Additional: 1 hr | Total: 2 hrs | Servings: 12 | Yield: 1 sheet cake or layer cake
This moist, vanilla, buttery, sponge cake melt in your mouth is what makes baking a dream come true. A good old traditional white cake like this Heavenly White Cake never goes out of style. There’s just something about a well-baked classic cake that no one can beat. White cakes are more finicky and complicated than chocolate cakes, but when they’re made right, they ‘re simply fine, blowing out those boxed cake mixes. It is an old recipe taken from my Mom’s cookbook, and it tastes heavenly. It looks elegant and is best serve with your coffee.
(2 ¾) cups sifted cake flour
4 tsp baking powder
¾ tsp salt
(4) egg whites
1 ½ cups white sugar
¾ cup butter
1 cup milk
1 tsp vanilla extract
1 tsp almond extract
Measure the sifted cake flour, baking powder, and salt; sift together three times.
In a mixing bowl, add and beat egg whites until foamy. Gradually, add 1/2 c of sugar, and continue beating until meringue will hold up in soft peaks.
Beat butter until smooth. Add the remaining cup of 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 mix thoroughly into batter. In a 15x10x1-inch pan that has been lined on the bottom with parchment paper, spread the batter.
Bake to about 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. You can also bake this for 30 to 35 minutes in 2 9-inch round pans, or 25 to 30 minutes in 3 8-inch round pans.
I suggest lining the bottom of the cake saucepan with parchment paper while making a white cake. It avoids the development of a thicker crust on the bottom as well as ensures that the cake comes out of the pan in one piece.
Per Serving: 335.6 calories; 32.1 mg cholesterol; 417.1 mg sodium; 4.7 g protein; 52.1 g carbohydrates.
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