White Cake (egg whites). This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant. To keep this cake pure white, we're not using any egg yolks and instead we are going to beat our egg whites to stiff peaks (if you've made my meringue cookies. Classic White Cake is velvety & snowy white.
Have you ever taken a bite of a beautiful white cake only to be disappointed by it's. Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe. In a mixing bowl, beat egg whites until foamy. You can have White Cake (egg whites) using 9 ingredients and 12 steps. Here is how you achieve that.
Ingredients of White Cake (egg whites)
- Prepare 2 cups of (10oz, 285g) cake flour.
- It’s 3/4 teaspoon of baking powder.
- Prepare 1/2 teaspoon of baking soda.
- It’s 3/4 teaspoon of salt.
- It’s 1 1/2 cups of (12 oz, 340g) granulated sugar, 1/2 cup set aside.
- Prepare 2 1/2 sticks of (10 oz, 283g) unsalted butter at room temperature.
- Prepare 1 cup of (8 oz, 230g) plain yogurt at room temperature.
- Prepare 1 tablespoon of real vanilla extract.
- You need 6 of fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly).
With your extra egg whites, you can make an impressive layer cake with this recipe from Williams-Sonoma's Kitchen Library Series: Cakes, Cupcakes & Cheesecakes by Sarah Tenaglia. Decorated with toasted almonds, it yields about ten servings. Ingredients The best white cake recipe is made from scratch and must be added to your collection of cake recipes. It's so moist, light, and tender.
White Cake (egg whites) step by step
- Preheat the oven to 350°F..
- Line three 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..
- Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar..
- Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening..
- With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining yogurt and vanilla..
- 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..
- In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium high and whip the whites to firm peak..
- Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white..
- Divide the batter evenly between the 3 pans and spread so it's level..
- Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean..
- Cool 10 minutes in the pan and then turn out onto a cooling rack..
- I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes).
Whipping egg whites to soft peaks and folding them into the batter is what gives the cake it's phenomenal texture. A delicate egg white bundt cake or Gugelhupf with raisins, almonds and candied lemon peel. And from time to time such an egg white cake, similar to the American angel food cake, but a bit richer and interesting due to the addition of nuts, candied citrus peel and dried fruit. Using egg whites instead of whole eggs isn't always about cutting calories or cholesterol. Homemade mayo has a delightful work-to-reward ratio—our go-to method requires nothing more than basic pantry staples and a mere two minutes of your time, but tastes significantly better than its.
