VELVETY SOFT WHITE CAKE

Have you ever taken a bite of a beautiful white layer cake only to be disappointed by it’s rubbery texture and bland taste? With the proper ingredients and mixing technique, White Cake can be soft and velvety with a perfect vanilla flavor. Yes, even from scratch in your very own kitchen it is possible to make a melt-in-your-mouth white cake.

Once again, I’ve created a new recipe inspired by a reader’s question. I love it!!

A lovely reader asked me recently how she could turn my Vanilla Butter Cake recipe into a white cake. She’d gotten some bad advice on the internet (shocking!) about making substitutions in a cake batter, so her first attempt at white cake was a failure.

I gave her some suggestions to adapt my Vanilla Butter Cake recipe and she got a better, but not perfect, result. So of course this got me thinking that it was time to get in the kitchen and run a few experiments. Yipee!

INGREDIENTS

• 2 cups (9oz, 252g) cake flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside.
• 2 sticks (8 oz, 283g) unsalted butter at room temperature (see note)
• 1 cup (8 oz, 230g) sour cream at room temperature
• 1 tablespoon real vanilla extract
• 6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized egg whites or they might not whip up properly)

INSTRUCTIONS

1. Preheat the oven to 325°F convection or 350°F regular
2. Line two 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
3. Sift the flour, leavening and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.
4. Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
5. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
6. .................................

for full recipes please see : www.baking-sense.com

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