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.
Ingredients
- 3/4 cup Butter
- 1 1/4 cups Granulated sugar
- 1/2 cup Cold water
- 8 count Egg whites
- 1 teaspoon Vanilla extract
- 2 1/2 cups Pastry flour
- 2 teaspoons Baking powder
Instructions
- 1In a large bowl, cream the butter and sugar together until very well combined and light and fluffy, about 5-7 minutes.
- 2Stop stirring the butter mixture. Pour the cold water over the butter mixture. Gently pour the slightly beaten egg whites on top of the water. Do not stir. Add the vanilla extract.
- 3In a separate bowl, sift the pastry flour. Measure the sifted flour, then mix it with the baking powder. Sift the flour and baking powder mixture three times.
- 4Add the sifted flour mixture to the cake mixture. Beat hard until the batter is very smooth.
- 5Pour the batter into an ungreased angel food cake pan. Place in a preheated slow oven (300-325°F / 150-160°C). Let the cake rise to the top of the pan. Then, increase the heat to a moderate oven (350-375°F / 175-190°C) and bake until firm, about 25-30 minutes. Invert the pan and let the cake cool completely before cutting it out.