It is possible to make velvety, soft white cake from scratch. How you
mix the cake makes a big difference. By using the reverse creaming
technique you'll get a white cake with a tender and moist crumb.
Have you ever taken a bite of a beautiful white cake only to be disappointed by it’s rubbery texture and bland taste?
INGREDIENTS :
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup whole milk, room temperature
1 tsp vanilla extract
1/4 tsp pure almond extract optional
1 1/2 cup cake flour
2 tsp baking powder
4 egg whites, room temperature
1 cup white frosting
METHOD :
Beat butter with sugar using electric mixer, until light and fluffy.
Mix together flour and baking powder.
Add in almond extract, milk and vanilla.
Beat egg whites until stiff peaks form, carefully mix with batter.
Pour batter into prepared pan.
Bake at 350°F/180°C for 35 minutes. Let it cool.
Cover with white frosting.
INGREDIENTS :
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup whole milk, room temperature
1 tsp vanilla extract
1/4 tsp pure almond extract optional
1 1/2 cup cake flour
2 tsp baking powder
4 egg whites, room temperature
1 cup white frosting
METHOD :
Beat butter with sugar using electric mixer, until light and fluffy.
Mix together flour and baking powder.
Add in almond extract, milk and vanilla.
Beat egg whites until stiff peaks form, carefully mix with batter.
Pour batter into prepared pan.
Bake at 350°F/180°C for 35 minutes. Let it cool.
Cover with white frosting.
