Ingredients
- 9 ounces each all-purpose and cake flour
- 2 teaspoons baking powder
- 2 sticks (8 ounces) unsalted butter, room temperature
- 21 ounces sugar
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup egg whites, room temperature
- 1 1/2 cups milk, room temperature
Directions
Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.
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By carmen4him
Ohio
on August 21, 2011
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I give it a 5 star the way it is. I have searched for years for a good scratch white cake recipe. I was so thrilled when I made this one and it came out fantastic. I kept going on and on before eating, during eating and after eating it. I think my husband got the message. I will be making it alot and soon. Thanks Colette so much for this scrumptious recipe.
By islamenorquia
on May 18, 2011
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I added an extra 4oz of butter because it did not make sense to me to do 21sugar to 8 fat, if her recipe had stated brown sugar, would had made more sense because of the moisture. i also whip the egg whites once added to the butter and sugar. hope this is helpfull...
By mookamoo
AL
on January 27, 2011
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I love this cake. I have her book and it calls for 10 oz of brown sugar and eleven oz of white. I will have to try it this way. I love this recipe. It is different in the best way from other cakes I have tried.
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