Heavenly White Cake is a classic, elegant dessert that stands out with its fluffy texture and delicate flavor. Perfect for birthdays, weddings, or any celebration, this cake promises to be a hit with its simple yet sophisticated taste.
The Story
White cakes have been a symbol of celebration and festivity for centuries. Originally considered a luxury due to the fine ingredients used, they are now a beloved part of many special occasions. This recipe captures the essence of traditional white cakes while being straightforward enough for anyone to make.
Why You Should Make
This cake is ideal for those who appreciate a lighter, less sweet dessert. Its versatility allows it to be dressed up with various frostings and fillings, making it suitable for any event or personal preference.
How to Serve
Serve this cake as is, or pair it with your favorite frosting – buttercream, cream cheese, or whipped cream all make excellent choices. Garnish with fresh berries or edible flowers for an added touch of elegance.
How to Store
Store the cake in an airtight container at room temperature for up to 3 days. If frosted, it may need to be refrigerated depending on the frosting used.
Tips
- Ensure all ingredients are at room temperature for the best results.
- Sift the cake flour and baking powder to avoid lumps in the batter.
- Be gentle when folding in the egg whites to keep the batter airy and light.
Prepare Time
- Preparation Time: 20 minutes
- Cooking Time: 25-30 minutes
- Total Time: 45-50 minutes
Ingredients
- 2 ¾ cups sifted cake flour
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 4 egg whites
- 1 ½ cups white sugar
- ¾ cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually add the flour mixture to the creamed butter and sugar, alternately with the milk. Stir in the vanilla and almond extracts.
- Gently fold in the beaten egg whites until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Cook Notes
- For a moister cake, consider adding a simple syrup soak before frosting.
Variations
- Lemon White Cake: Add the zest of one lemon to the batter for a citrusy twist.
- Berry White Cake: Fold in a cup of fresh or frozen berries to the batter.
Keto Version
- Substitute cake flour with almond flour, use a keto-friendly sweetener, and omit the milk or use a low-carb milk alternative.
Low-Carb Version
- Use a low-carb flour blend and a sugar substitute. Replace milk with a low-carb alternative like almond milk.
Nutrition Information
Each serving approximately contains (serves 12):
- Calories: 310
- Fat: 14g
- Carbohydrates: 42g
- Protein: 4g
- Sugar: 25g
- Sodium: 250mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
