Prep time: 30 mins | Cook: 30 mins | Additional: 1 hr | Total: 2 hrs | Servings: 12 | Yield: 1 sheet cake or layer cake
A moist, buttery, sponge cake that is excellent for any occasion! This iconic cake never goes out of style. We all admire how fluffy, light, and heavenly delicious this white cake is. And the classic meringue icing is not overwhelmingly sweet, it is just perfect! This cake goes pretty well with a cup of freshly brewed coffee.
INGREDIENTS
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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
HOW TO MAKE HEAVENLY WHITE CAKE
Step 1: Make sure to measure the sifted cake flour, baking powder, and salt. Sift the three together three times.
Step 2: Add the eggs in a mixing bowl. Beat until foamy. Then, slowly add in half a cup of sugar and beat more until the meringue hold in soft peaks.
Step 3: In another bowl, beat the butter until smooth. Add in the rest of the sugar and cream until light and fluffy. Alternately add in the sifted ingredients with milk a tiny portion at a time. Make sure to beat every after each addition. Then, stir in the flavorings before adding in the meringue. Beat until thoroughly combined.
Step 4: Line the bottom of a 15 x 10 x 1-inch pan with parchment paper.
Step 5: Pour and spread the batter into the prepared pan.
Step 6: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 30 to 35 minutes.
Step 7: Once done, remove from the oven and allow the cake to cool in the pan for at least 10 minutes before transferring the cake to a wire rack to cool completely.
NOTES:
This cake can also be baked in two 9-inch round pans for 30 to 35 minutes or in three 8-inch pans for 25 to 30 minutes.
To avoid the development of a thicker crust, I suggest lining the bottom of the pan with parchment paper. This will also help to ensure that the cake comes out in the pan in one piece.
Nutrition Facts:
Per Serving: 335.6 calories; 32.1 mg cholesterol; 417.1 mg sodium; 4.7 g protein; 52.1 g carbohydrates
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
Instructions
Step 1: Make sure to measure the sifted cake flour, baking powder, and salt. Sift the three together three times.
Step 2: Add the eggs in a mixing bowl. Beat until foamy. Then, slowly add in half a cup of sugar and beat more until the meringue hold in soft peaks.
Step 3: In another bowl, beat the butter until smooth. Add in the rest of the sugar and cream until light and fluffy. Alternately add in the sifted ingredients with milk a tiny portion at a time. Make sure to beat every after each addition. Then, stir in the flavorings before adding in the meringue. Beat until thoroughly combined.
Step 4: Line the bottom of a 15 x 10 x 1-inch pan with parchment paper.
Step 5: Pour and spread the batter into the prepared pan.
Step 6: Place inside the oven and bake at 350 degrees F or 175 degrees C for about 30 to 35 minutes.
Step 7: Once done, remove from the oven and allow the cake to cool in the pan for at least 10 minutes before transferring the cake to a wire rack to cool completely.
NOTES:
This cake can also be baked in two 9-inch round pans for 30 to 35 minutes or in three 8-inch pans for 25 to 30 minutes.
To avoid the development of a thicker crust, I suggest lining the bottom of the pan with parchment paper. This will also help to ensure that the cake comes out in the pan in one piece.
