MOIST WHITE CAKE
this was originally a recipe I got from a friend and I altered it so much that it became my own. Makes a very nice, moist cake or cupcakes. I like it best with homemade buttercream frosting.
Provided by Melanie2590
Categories Dessert
Time 37m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350.
- In small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. Set aside.
- In another bowl, mix together dry ingredients (I use a stand mixer and think it is much easier for this recipe!).
- Add butter and 3/4 c milk to dry mixture.
- Mix on low speed until mixed well, scraping the sides of the bowl as necessary.
- Add egg white/milk/vanilla mixture slowly while mixing at low speed.
- Mix on low speed or by hand until well mixed.
- Bake 22 - 32 minutes until toothpick inserted into center comes out clean.
- BE CAREFUL! This cake does not brown as much as most cakes so be careful NOT to overbake!
- Wait until completely cooled before frosting.
Nutrition Facts : Calories 159.7, Fat 4.9, SaturatedFat 3, Cholesterol 12.9, Sodium 148.3, Carbohydrate 26.4, Fiber 0.4, Sugar 13.9, Protein 2.6
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