White Cakes
These delicate White Cakes offer a light and airy texture, perfect for any occasion. The recipe combines simple ingredients with a classic creaming method, resulting in a tender crumb and a subtly sweet flavor. Enjoy these elegant cakes as a dessert or a delightful treat.
Ingredients
- 1/3 cup Butter
- 1 cup Granulated Sugar
- 3 teaspoons Baking powder
- 1/2 teaspoon Lemon extract
- 2/3 cup Milk
- 1/2 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 3 large Egg whites
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Instructions
- 1Preheat oven to 350°F (175°C). Grease and flour a baking pan or line with parchment paper. Sift the flour and baking powder together in a bowl.
- 2In a large bowl, cream the butter and sugar together until light and fluffy.
- 3Alternately add the dry ingredients (flour and baking powder mixture) and milk to the butter mixture, mixing until just combined. Do not overmix.
- 4Add the lemon extract and vanilla extract. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
- 5Spread the batter evenly in the prepared pan. Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
- 6Remove the cake from the oven and let it cool in the pan for 5 minutes. Carefully remove the cake from the pan and let it cool completely on a wire rack. Cut with fancy cutters and serve.
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WHITE CAKE
This classic White Cake recipe from the early 1900s offers a tender and delicate crumb, perfect for any occasion. The cake's light and airy texture comes from the careful creaming of butter and sugar, along with the addition of egg whites. This recipe is a delightful treat, offering a sweet and comforting flavor profile. Serve it plain, or frost it with your favorite icing for an extra touch of sweetness.
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