Just baked this tonight - fantastic texture, good flavor, but I think I'll add a little almond next time. As of now, it's my favorite white cake recipe.
Somebody else try it out and tell me what you think, please!
From The Pastry Queen by Rebecca Rather
Makes 2 8x2" layers
1 1/4 c butter
1 3/4 c sugar
2 lg egg whites
1 t vanilla
2 1/3 c cake flour
1/4 t baking soda
1/2 t salt
1/2 t baking powder
1 c + 3 T buttermilk
Uses standard creaming method.
Bake at 350 for 25 to 35 min.
Ali,
Do you beat the egg whites separately and fold them in at the last or just add with everything else?
Cindy
They just go in where the eggs would in any butter cake, they're not whipped and folded in.
Thanks Ali. I will try this one. I have been trying to find a really good white cake.
Cindy
Would like to try this cake but have a question, where there is a t beside the ingredient is it a teaspoon or tablespoon, thanks
Just ate another piece of it today, and it holds up to refrigeration just fine. A little more dense than yesterday, but still moist & yummy.
Just wondering if anyone has tried this recipe and has any insight to offer?
Thanks!
Angie
I have a white cake recipe that I think is very similar. I have used regular milk instead of butter milk and it still tastes great.
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