White Cake
I’ve been baking for a long time but I still have a lot to learn when it comes to the subtleties of baking. One major thing I struggle with is adapting recipes to suit the altitude we live at here in Calgary. A recipe that works at sea level makes for a rich hard dense cake up here at over 1000m above sea level. This recipe was really unique in the order that it combined the ingredients. I added a little more milk than the recipe called for to compensate for the altitude here and the cake turned out quite well.
I baked the cake in two layers and used cream cheese frosting, you can use any type of frosting that you like. I colored it in three stages to give it an ombré effect and added edible pearls to the centre of each flower.
White Cake
Ingredients
- 2 1/4 cups cake flour
- 1 cup milk at room temperature
- 6 large egg whites at room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 3/4 cups granulated sugar
- 4 tsp baking powder
- 1 tsp table salt
- 1 1/2 sticks unsalted butter softened, but still cool
Instructions
- Heat oven to 350°Prepare two 8-inch cake pans.
- Make sure milk and eggs are room temperature.
- Pour milk (I used ski, egg whites, and extracts into medium bowl and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.
- Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.
- Pour batter evenly between two prepared cake pans.
- Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.
Notes
Allow cake to cool to room temperature.
Frost cakes with favorite frosting.
Frost cakes with favorite frosting.
Recipe from I am Baker
