HEAVENLY WHITE CAKE

Heavenly White Cake image

This recipe is from Colette Peters in a wonderful book called Cakes To Dream On. It's one of the many recipes I tested when making my daughter's first birthday cake.

Provided by Kay D.

Categories Dessert

Time 55m

Yield 2 8-inch layers

Number Of Ingredients 10

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Ingredients

8 ounces all-purpose flour
8 ounces cake flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, at room temperature
10 ounces packed brown sugar
11 ounces granulated sugar
2 teaspoons vanilla extract
1 cup egg white, at room temperature
1 1/2 cups milk, at room temperature

Steps:

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.

Nutrition Facts : Calories 2998.8, Fat 101.1, SaturatedFat 62.8, Cholesterol 269.6, Sodium 1890, Carbohydrate 486.2, Fiber 5.1, Sugar 294.3, Protein 41.9