A Delicious White Cake...

This is a white cake recipe, that I swear will become YOUR all time go to!

It's that delicious and has become MY all time go to. I don't even think about trying another recipe to see if it's better. This one is that yummy!

What's funny about this little recipe... Is that my sweet husband is the one that wanted to try this recipe in the first place, not me! The original recipe is from, The Joy of Cooking. We just altered a couple of ingredients. What we actually did was make one cake with cake flour and we tried another cake with bread flour to see which was better.

This is what we found... BOTH were delicious, but the one made with cake flour was light and fluffy and the one made with bread flour was heavy and dense. No one could decide which was better or which one was their favorite!

Have all your ingredients at room temperature. Preheat your oven to 375 degrees F. Grease and flour three 8" x 2" round pans.

Sift together twice:

3 1/2 cups sifted cake flour OR sifted bread flour

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

And set off to the side.

Combine:

1 cup milk

1 teaspoon vanilla extract if using cake flour ~ 1 1/2 teaspoon if using bread flour

And set off to the side.

In a large bowl, beat until creamy, about 30 seconds:

1/2 pound (2sticks) unsalted butter

Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:

1 2/3 cups white granulated sugar

Add in the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on a low speed and scraping the sides of the bowl with a rubber spatula when necessary.

In another large bowl, beat on medium speed until soft peaks form:

8 large egg whites

3/8 teaspoon cream of tartar

Gradually add, beating on high speed:

1/3 cup white granulated sugar

Beat until peaks are stiff but not dry. Use a rubber spatula to fold 1/4 of eggs whites into the butter mixture, then fold in the remaining egg whites. 

Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach from pans. Invert the cake and let cool right side up on the rack.  Put parchment paper on your rack, so the cake doesn't get any lines from the rack.

You need to cut the tops of the cake off with a serrated knife. This will make the cakes stack nicely on top of each other.

That would be the tops of the cake, that I couldn't stop eating! Yum...

After you get the top cut off your cakes. Stack them, with parchment paper in between each layer. This way the layers won't stick together and crumble when your ready to decorate your cake. 

 Place the cakes in the freezer for a few hours or over night. You want your cake to be cold when frosting and you want your frosting to be at room temperature. Trust me on this. You do not want to decorate your cake with cold frosting or a room temperature cake!

When decorating any cake I find if you place your cake | cake stand on a lazy Suzanne it's so much easier to decorate. If you didn't already know this, You are going to think I'm your new best friend!

I hope you try this recipe and please let me know what you think. 

If you have any questions, just ask me!