This is just a traditional vanilla cake. It is very quick and easy to make, and the flavor and texture is much better than any boxed mix. This is the recipe I followed for my own birthday cake in 2020, which I paired with Nitza’s buttercream frosting!
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White Cake
Time: approximately 1 hour
Makes about 12-15 servings
Ingredients:
3 cups flour
4 tsp. baking powder
1 tsp. salt
1 cup butter
1½ cup white sugar
1¼ cup milk
1 tsp. vanilla extract
1 tsp. almond extract
7 egg whites
½ cup white sugar (for the egg whites)
Preparation:
- Preheat the oven to 350°F.
- Butter the inside of three 9-inch diameter cake pans, or a 9x13x2 inch rectangular cake pan.
Directions:
1) Sift the flour, baking powder, and salt into a bowl.
2) In another large mixing bowl, cream the butter (room temperature) with the 1½ cup sugar.
3) Mix the vanilla and almond extract with the milk.
4) Alternate mixing the wet and dry ingredients into the large mixing bowl with creamed butter.
5) Beat the egg whites with ½ cup sugar until stiff peaks. Fold this gently into the batter.
6) Pour the batter into the molds and bake:
3) Mix the vanilla and almond extract with the milk.
4) Alternate mixing the wet and dry ingredients into the large mixing bowl with creamed butter.
5) Beat the egg whites with ½ cup sugar until stiff peaks. Fold this gently into the batter.
6) Pour the batter into the molds and bake:
- If you’re separating into three round molds, bake for 30-35 minutes
- If you’re making one large sheet cake, bake for 45 minutes
8) The sheet cake can be sliced into approximately 20-30 mini cakes and covered in white fondant, an ideal treat for weddings.
Notes & Comments:
- I would also place a sheet of greased parchment paper in each mold (fitted to the shaped to the bottom) before adding the batter. This will make it easier to release once done baking.
- If you choose to make the 9x13x2 sheet cake, you can cut it in half to make a two-tiered rectangular cake.
Receta Original:
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CAKE BLANCO
3 tazas de harina
4 cdtas. de polvos Royal
1 cdta. de sal
1 taza mantequilla
1½ taza azúcar blanca
1¼ taza de leche
1 cdta. de vainilla
1 cdta. extracto de almendras
7 claras de huevo
½ taza azúcar blanco
Encienda el horno a 350°F. Engrase tres moldes redondos para cake de 9 pulgadas o un molde rectangular de 9x13x2 pulgs.
Cierna la harina con los polvos Royal y la sal. Bata la mantequilla con 1½ taza de azúcar. Añada los extractos con la leche alternando con los ingredientes secos. Añada por último las claras batidas a punto de nieve con la media taza de azúcar. Viértalo en tres moldes de cake de 9 pulgadas y hornéelo a 350°F durante 30 ó 35 minutos. Cúbralo con merengue o azucarado blanco.
Horneado en molde de 9x13x2 pulgadas durante aproximadamente 45 minutos, cortado en formas pequeñas y bañado con Fondant blanco, este cake resulta ideal para hacer los dulces blancos tradicionales en toda fiesta de bodas.
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