White Cake (Twenty pieces)
This classic white cake recipe from 1900 produces a tender and moist cake with a delicate crumb, perfect for any occasion. The cake features a rich, buttery flavor enhanced by vanilla and lemon extract, creating a comforting and satisfying dessert. The cake is finished with a sweet "C" sugar icing, adding a touch of elegance and sweetness.
Ingredients
- 1/2 cup Butter
- 1/8 teaspoon Salt
- 1 1/2 cups Granulated sugar
- 1 cup Milk
- 2 2/3 cups All-purpose flour
- 4 large Egg whites
- 5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon extract
- 1 cup Powdered sugar
- 1/3 cup Water
- 1/8 teaspoon Cream of tartar
- 1 large Egg white
Instructions
- 1In a large bowl, cream the butter. Add the granulated sugar and continue creaming for 2 minutes until light and fluffy. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients and the milk to the butter mixture, alternating between the two, and beat well until combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter. Stir in the vanilla extract and lemon extract.
- 2Preheat oven to 350°F (175°C). Grease and flour two layer cake pans. Pour the batter evenly into the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- 3In a saucepan, mix the powdered sugar, water, and cream of tartar. Cook over medium heat until the syrup clicks when a little is dropped in cold water. Do not stir while cooking. Have the mixture boil evenly but not too fast. In a separate bowl, beat the egg white until stiff peaks form. Pour the hot syrup gently over the beaten egg white. Stir and beat briskly until creamy. Add vanilla. If the icing is too hard, add a tablespoon of water.
- 4Once the cake has cooled, cover with the "C" sugar icing.