Thursday, June 11, 2009

Heavenly White Cake

When the title says heavenly, we mean heavenly! Here's the recipe's actual site.

  • 2 3/4 cups of sifted cake flour (make sure you measure the sifted amount)
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (I used double vanilla because Joe doesn't like almond)
  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings.
  3. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  4. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch greased pan or two 9 inch round pans. (Directions say to line the pan with parchment paper, but I didn't have any.)
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.


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