The Best White Cake Ever
For years, I used my grandmother's white cake recipe. It was made with Crisco which is 100% fat and was delicious, but I wanted to find a healthier alternative. I looked for a long time and one day came across Sam Merritt's SugarSpunRun website. This recipe takes some time, but if you love to cook it is a wonderful white cake recipe!
Now for those of you reading this and thinking "This will take too long or I'm not sure about egg whites...don't worry! I have two solutions. I have attached a video to help with how firm egg whites need to get and a tip on how to make a white cake mix taste yummy.
For those who are out of time and need to make a cake fast, here is a tip for you! Add a little pizazz to a box of white cake mix with 1/4 tsp. of orange extract, 1/4 tsp lemon extract and 1/4 tsp. almond extract and then bake! I have had many friends tell me how delicious the cake was...it will put a smile on your face too.
For those of you wanting to try a new white cake recipe here you go. The PDF file is attached below along with my Caramel Icing recipe.
Prep Time 35 minutes Cook Time 35 minutes Total Time 1 hour 10 minutes
Servings 12 slices
6 Tablespoons unsalted butter softened to room temperature 85g
2/3 cup canola oil or vegetable oil 160ml
2 cup sugar 400g
1 Tablespoon clear vanilla extract
2 2/3 cup + 2 Tablespoon all-purpose flour 345g
1 Tablespoon baking powder
1 teaspoon salt
1 cup milk room temperature preferred (235ml)
6 large egg whites room temperature
I frost my white cake with my caramel icing recipe which is with the cake recipe below
Preheat oven to 350F and prepare two 8-inch round ( I use square) cake pans by lining the bottoms with a round of parchment paper and generously greasing and flouring the sides. Be sure to shake out excess flour.
Set out the following items early to get to room temperature. (Eggs, butter, milk)
Using a stand mixer or using electric mixer), beat butter on medium-low speed until creamy.
Add sugar and oil and beat until all ingredients are well-combined and creamy.
Scrape down the sides and bottom of the bowl and then stir in your vanilla extract.
In separate bowl, whisk together the flour, baking powder, and salt.
Measure out your milk.
With mixer on medium speed, gradually alternate between adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Stir until each one is almost completely combined before adding the next.
Pause occasionally to scrape down sides and bottom of bowl.
In separate bowl, combine your egg whites and, with a hand-mixer on high-speed, beat until stiff peaks form.
Using a spatula, gently fold your egg whites into your batter.
Take care to scrape the sides and bottom of the bowl so that ingredients are
well-combined, but take care not to over-mix.
Evenly divide cake batter into prepared pans.
Bake on 350F for 35-40 minutes, or until a toothpick inserted in the center of each cake layer comes out clean or with few crumbs (should not be wet). For best results, rotate your cake pans halfway through baking to ensure even baking.
Cakes will be a light golden brown when done baking.
Remove cakes from oven and allow to cool for 15 minutes. Run a knife around the inside rim of each pan and invert each onto a cooling rack.
Allow to cool completely before frosting with your favorite icing.
Notes: Sam's recipe is terrific. I make a caramel frosting to go on this cake and it is delicious. Look for that recipe next week!