When my youngest son turned six (seven years ago), I went into the kitchen and started baking my favorite quick chocolate cake, which I would bake for every birthday because it tastes good and takes no time to make. Mid-way through the prep, my son walked into the kitchen and asked me what I was doing. I replied that I was baking a chocolate cake for his birthday. He looked at me with a very forlorn expression. When I asked him what was wrong, he said, “You always make that cake. I want a white cake for my birthday this year.” Since I had never baked a white cake before and didn’t even know if such a cake existed, I wasn’t sure where this was coming from. But my son has never been very spoiled or demanding, so I was happy to see what I could do. So I consulted my first stop recipe book – The Better Homes and Gardens New Cook Book – and behold, there was a recipe for a White Cake.
I baked the cake and it turned out moist and delicious. It instantly because a family favorite. I have been asked to bake this cake for school bake sales and other events as it’s just plain ole yummy.
This is a recipe for two layers or for one large disposable aluminium pan. You can reduce or double it, depending on your needs. I recently doubled it to make a large birthday cake for my friend’s daughter’s 18th birthday, filling the two layers with a mixture of whipped cream dulce de leche and icing the cake with cream cheese frosting (very decadent!).
I recently made a round two-layer version for my daughter’s birthday, covered it with a butter icing inside and out and added a fondant layer with cut-out flowers.
This recipe also makes wonderful cupcakes, also iced with cream cheese frosting.
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 cup butter, softened
1¾ cups sugar
1 teaspoon vanilla
1 1/3 cups buttermilk or sour milk
How to do it
1. Preheat oven to 180ºC (350ºF) and grease two 20cm (8 inch) round cake pans or one 33×22 cm (13×9 inch) baking pan.
2. In a large mixing bowl beat butter with an electric mixer on medium for 30 seconds or till soft. Add sugar and vanilla; beat until combined. Add egg whites to the butter one at a time, beating very well in high speed after each addition.
3. Add the flour, baking powder, baking soda, and salt to the mixer alternating with the buttermilk to butter mixture, beating on low speed until just combined.
4. Spread the batter into the prepared pan(s).
5. Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. (For cupcakes, bake for about 15 minutes or until light brown.)
6. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool completely on wire racks before frosting with desired frosting.
7. Frost with cream cheese frosting