Practically Perfect White Cake & White Icing

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Practically Perfect White Cake

I found it!  The best recipe for scrumptious white cake!  Well, I found a recipe that I modified into what I want white cake to be – moist, light, moist, tantalizingly delicious, and moist.  One of my soulmates, Shelley Haynes Heile, had a birthday in March. Her favorite thing in life is white cake with white icing.  It’s never too late (early?) to celebrate, right?  Okay, so Shelley and I don’t need an excuse to indulge in this blessed confection, but I’d been promising it for two months.

Shelley & Tracy - Seniors at RCHS 1985-86

Shelley & Tracy – Seniors at RCHS 1985-86

Tracy & Shelley - 25 Year Class Reunion 2011

Tracy & Shelley – 25 Year Class Reunion 2011

Now on with the business at hand. CAKE!

Ingredients:

-2 1/4 cups cake flour –  I use Swans Down Cake Flour but oddly, their cake recipe isn’t my favorite
-1 cup almond milk, at room temperature
-6 large egg whites at room temperature
-1 teaspoon almond extract
-1 teaspoon vanilla extract
-1 3/4 cups granulated sugar
-4 teaspoons baking powder
-1 teaspoon salt
-1 1/2 sticks of butter (12 ounces) softened

Directions:

-Pre-Heat oven to 350 degrees.
-Grease or spray two 9-inch round cake pans (I use coconut oil)
-Sprinkle greased pans with flour
-Line the bottoms with parchment or waxed paper rounds (I cut some rounds out of wax paper).
-Grease/spray the wax paper rounds, place them in cake pans, and dust with flour

-Pour milk, egg whites, and extracts into 2-cup glass measuring cup/bowl, and whisk until blended
-Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed.

photo 1

-Slice butter and add the pats to the flour mixture a couple at a time while slowly mixing.

photo 2
-Continue beating at slow speed until mixture resembles moist crumbs and all flour is moistened

photo 3
-Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed  for 1 1/2 minutes.
-Add remaining 1/2 cup of milk mixture and beat 30 seconds more.

-Stop mixer and scrape sides of bowl.
-Return mixer to medium-high speed and beat 20 seconds longer.

photo 4
-Divide batter evenly between two prepared cake pans; using rubber spatula, spread and smooth batter.

photo 5

-Place filled cake pans on middle oven rack.
-Bake 23-26 minutes, until toothpick inserted in the center comes out clean
-Let cakes rest in pans for about 3 minutes.

photo 1 (2)

-Cover wire racks with greased wax paper or parchment paper.
-Loosen cake from sides of pans with a knife (if necessary), and invert onto wire racks.
-Let cool completely, about about an hour or so.

Lovely, cooling cakes

While cake is baking or cooling, whip up some frosting from scratch, like this:

Lighter-Than-Air Cake Frosting

Ingredients:

– 3 egg whites

– 1 tsp vanilla extract

– 1/4 tsp almond extract

– 1 cup granulated sugar

– 1/2 tsp cream of tartar

– 1/8 tsp salt

– 1/3 cup water

In a large glass or metal bowl, add the egg whites and extracts, set aside.  In a saucepan, mix the sugar, cream of tartar, salt, and water; stir well and bring to boil until the sugar dissolves. This creates a sweet, syrupy concoction.

Start beating your egg whites and extracts on HIGH while slowing adding the hot syrup. Beat for 4-5 minutes with a stand mixer or 7-8 minutes with a hand mixer. Gorgeous, fluffy peaks will form.

Beat frosting mixture on high!

Hello there precious, fluffy, marshmallowy icing!

This frosting recipe makes enough to frost a three layer cake. Since my cake recipe is for a two layer cake, I had to eat the remaining delicious, fluffy, marshmallowy frosting with a spoon over the next couple of days as any self-respecting baker will do.  Fill a pastry bag or decorating tool with the light, airy frosting or easily smooth onto cake with a knife or spatula.  I used a Pampered Chef Frosting Spreader on this one.

Happy birthday, Shelley!

Happy birthday, Shelley!

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