White cake is a classic dessert that never goes out of style. When it's made right, this heavenly cake is light and fluffy but still very moist and decadent.
Everybody needs to have a recipe for the old go-to cake, so we've found you the best one out there. It's fairly simple, and it won't let you down.
Depending on what you bake your cake in, you'll probably need to line your pans with parchment paper. Here is the easiest way to do that:
To line your round pans with paper, lay your pan on parchment paper and trace the outline with a pencil. Fold it in half and cut out the half circle. It should fit perfectly.
Spray the bottom of your pan, add the parchment round, and then spray the top of the paper. Voila.
Prep: 30 minutes Cook: 30 minutes Ready In: 2 hours
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 350 degrees.
Measure sifted cake flour, baking powder, and salt; sift together three times.
In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
For more details, check out this video recipe: