HEAVENLY WHITE CAKE
Creating a cake that captures the essence of comfort and nostalgia is a true culinary art, and this Heavenly White Cake does just that. With its moist texture and delicate vanilla flavor, this cake is a timeless classic that never fails to impress. Passed down from my mom’s cherished cookbook, this recipe stands out with its simple elegance and is perfect for any occasion. Whether you’re enjoying it with a cup of coffee or serving it at a celebration, this cake is sure to be a crowd-pleaser.
Why You’ll Love This Recipe
This Heavenly White Cake is more than just a dessert; it’s a taste of tradition. Unlike the boxed cake mixes, this homemade version offers a buttery, melt-in-your-mouth experience that is hard to beat. Its refined taste is complemented by a hint of almond, making it irresistibly delicious. Plus, it’s versatile enough to be served as a sheet cake or a layered masterpiece.
Kitchen Equipment You’ll Need
- Mixing bowls
- Electric mixer
- Sifter
- Measuring cups and spoons
- 15x10x1-inch baking pan or 9-inch round cake pans
- Parchment paper
- Wire rack
Ingredients
- 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
Step-by-Step Instructions
- Sift the cake flour, baking powder, and salt together three times for a smooth and even texture.
- In a mixing bowl, beat the egg whites until foamy. Gradually add 1/2 cup of sugar and continue beating until the meringue holds soft peaks.
- In another bowl, beat the butter until smooth, then add the remaining cup of sugar. Cream together until light and fluffy.
- Alternately add the sifted dry ingredients and milk to the butter mixture, beating after each addition until smooth. Mix in the vanilla and almond extracts.
- Gently fold in the meringue until the batter is well combined.
- Spread the batter evenly in a 15x10x1-inch pan lined with parchment paper.
- Bake at 350°F (175°C) for 30 to 35 minutes. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For a layered cake, divide the batter into two 9-inch round pans and bake for 30 to 35 minutes, or three 8-inch round pans for 25 to 30 minutes.
Tips for Success
Lining the bottom of your cake pan with parchment paper ensures easy removal and prevents a thick crust from forming at the bottom. Make sure to measure your flour accurately by sifting it first for the best texture.
Additional Tips and Variations
You can add a touch of lemon zest for a citrusy twist or layer the cake with your favorite fruit preserves or frosting for added flavor.
Nutritional Highlights (Per Serving)
Each serving contains approximately 335.6 calories, 32.1 mg cholesterol, 417.1 mg sodium, 4.7 g protein, and 52.1 g carbohydrates.
Frequently Asked Questions (FAQ)
Can I use all-purpose flour instead of cake flour? Yes, but the texture may be slightly denser. For best results, stick with cake flour.
Can I make this cake gluten-free? You can try using a gluten-free flour blend, but the texture might vary.
How should I store the cake? Store it in an airtight container at room temperature for up to three days, or refrigerate to keep it fresh longer.
Conclusion
This Heavenly White Cake is a delightful treat that brings a touch of elegance to any gathering. I invite you to try this recipe and experience the joy of baking a classic cake from scratch. Share your thoughts and any creative variations you come up with in the comments below. Happy baking!