Classic White Cake for Ice Cream

Name: Classic White Cake for Ice Cream
Ingredients: 0.5 cup Unsalted butter, softened (Equivalent to 113g); 2 cups Granulated sugar (Equivalent to 400g. This is a very sweet cake, as per the original recipe.); 1 cup Whole milk (Equivalent to 240ml); 3 cups All-purpose flour (Equivalent to 360g); 4 teaspoons Baking powder; 4 whites Large egg whites, at room temperature; 1 teaspoon Vanilla extract (A modern addition for flavor, common in white cakes.); 0.5 teaspoon Salt (A modern addition to balance sweetness.)

This recipe modernizes a classic 'Ice Cream Cake' from a historical cookbook. While the original provided only ingredients, implying a standard cake method, this version guides you through creating a light and fluffy white cake, perfect for serving alongside or layering with your favorite ice cream. The ingredient list is similar to what might be found in a 'Bride's Cake' of the era, suggesting a rich, celebratory dessert.

Ingredients

0.5 cup Unsalted butter, softened (Equivalent to 113g)
2 cups Granulated sugar (Equivalent to 400g. This is a very sweet cake, as per the original recipe.)
1 cup Whole milk (Equivalent to 240ml)
3 cups All-purpose flour (Equivalent to 360g)
4 teaspoons Baking powder
4 whites Large egg whites, at room temperature
1 teaspoon Vanilla extract (A modern addition for flavor, common in white cakes.)
0.5 teaspoon Salt (A modern addition to balance sweetness.)

Instructions

1Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, or line with parchment paper circles on the bottom. Set aside.
2In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
4Add the egg whites one at a time to the creamed butter mixture, beating well after each addition until fully incorporated. Stir in the vanilla extract.
5With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with the whole milk in two additions. Begin and end with the dry ingredients. Mix until just combined after each addition, being careful not to overmix. Scrape down the bowl as needed.
6Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be lightly golden and spring back when gently touched.
7Let the cakes cool in their pans on a wire rack for 10 minutes. Then, invert them onto the wire rack to cool completely. This can take about 1 hour.
8Once completely cooled, the cake layers are ready to be frosted, layered with ice cream, or simply served alongside your favorite scoop of ice cream. For an 'Ice Cream Cake' experience, you can spread softened ice cream between the layers and freeze before serving.