Close
Ingredients
| all-purpose flour: 8 oz |
| cake flour: 8 oz |
| baking powder: 2 tsp |
| salt: 1 tsp |
| unsalted butter: 1 cup (at room temperature) |
| light brown sugar: 10 oz (packed) |
| granulated sugar: 11 oz |
| vanilla extract: 2 tsp |
| eggs: 1 cup (white//at room temperature) |
| 2% milk: 1 1/2 cups (at room temperature) |
Heavenly White Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
2 serving(s)
Tags
- Preheat oven to 325°.
- Coat 2 8-inch cake pans with cooking spray and line with parchment paper.
- Sift together the flours, baking powder and salt.
- Cream the butter and sugars together in a large mixing bowl until light and fluffy.
- Add vanilla and the egg whites, scraping down the sides of mixing bowl.
- Mix again until fluffy.
- Add the sifted flour mixture in three batches, alternating with three batches of milk, and ending the additions with flour.
- Mix each addition just until combined; do not overmix or the cake will be dry.
- Pour batter into prepared pans.
- Bake for 30- 35 minutes, or until cake tests done.
- Let the cakes cool completely in the pans on wire racks.
- Wrap and refrigerate (cake still in pan) until ready to decorate.