ELEGANT WHITE CAKE
This recipe is from the King Arthur Flour Baker's Companion. It's one of the many recipes I tested when making my daughter's first birthday cake. Although this one was a little too soft for sculpting, it tasted fantastic; very fine and moist. This one I filled with an apricot filling.
Provided by Kay D.
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (I have found that if you lower the oven temperature to 325, it will often prevent the "doming" of the layers.
- Grease and flour 2 8-inch pans OR butter and line with parchment paper.
- In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, about 6 minutes.
- Add the egg whties to the butter mixture one at a time, beating well after each addition.
- Stir 1/3 of the flour into the creamed mixture, then half the milk.
- Repeat process, ending with flour.
- Be sure to scrape the sides of the bowl down after each addition.
- Pour the batter into the prepared pans.
- Bake for about 23 minutes, or until cake tests done.
- Cool completely in pans on wire racks.
Nutrition Facts : Calories 393.7, Fat 17.3, SaturatedFat 7.8, Cholesterol 23.2, Sodium 337.5, Carbohydrate 55.1, Fiber 0.5, Sugar 29.4, Protein 4.8
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