Here is a recipe I stumbled across -haven't made it yet, but it's been given good reviews. BTW if you try it, would you let me know what you think of it I'm guessing it may not be a "true white cake" as it uses the whole egg (but I like that idea, who likes saving "part" of an egg?)
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F.
Grease and flour a 9x9 inch pan.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth.
Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
Classic White Cake -best I've found so far. This is a true white, you use just whites of the eggs.http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7982,00.html
OK, I made the Classic White and it was less than yummy. I think I must have done something wrong, b/c even with 6 egg whites, it was the flatest, most dense cake I've ever made. I think something went awry when I started to mix the sugar and butter b/c it never got "light and fluffy" like the recipe states it should.
Ok, your butter was too soft if it never got light and fluffy. Also I was looking at the directions, it didn't tell you to beat well after each alternating addition, you should.
The second possibility is you want a lighter more delicate crumb than I do. Change the mixing directions to the more traditional two bowl method. This will give more volume and a more delicate crumb, do not add the egg whites with the milk and vanilla. Allow the whites to come to room temp. beat them seperately till they stand in stiff, not dry peaks. Fold them into the batter carefully, then pour into prepared pans. Bake as before.
I hate the two bowl method for anything because I only have one bowl for my KA.
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