Homemade White Cake – Delicious Recipe Ever:- This white cake recipe, which you can make at home, is a tried-and-true favourite that can be served for every event, from birthdays to weddings. It is adaptable to a wide range of celebrations. These baked goods are ideal for any event you can think of.
Homemade White Cake – Delicious Recipe Ever
Not only will its delicate flavour, but also its airy and fluffy texture, will definitely leave a long-lasting impact on the people you care about, including your friends and family. This is due to the fact that these two qualities are combined together. A stunning white cake may be made at home by following these few procedures, which are all that are required to make it.
Ingredients:
- 2 1/4 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg whites, at room temperature
- 1 cup whole milk, at room temperature
Also see : Farro Salad – Easiest Recipe Ever
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Grease and flour two circular cake pans about 9 inches in diameter. In a basin of medium size, combine the cake flour, baking powder, and salt by sifting them together. Put aside for later. Use a large mixing basin to combine the butter and sugar, then cream them together until they become frothy and light.
The vanilla extract should be beaten in. To the creamed mixture, gradually add the dry ingredients that have been sifted, alternating with the milk after each addition. With the dry components, start and finish the process. To get stiff peaks, whip the egg whites in a separate basin that has been thoroughly cleaned.
After the egg whites have been beaten, gently fold them into the cake batter until they are just incorporated. Spread the batter out evenly in each of the cake pans that have been prepped. Bake for twenty-five to thirty minutes in an oven that has been preheated, or until a toothpick that has been inserted into the centre comes out clean.
After allowing the cakes to cool for ten minutes in the pans, take them from the pans and place them on wire racks to finish cooling completely before icing them.
Nutrition
- Calories: 350
- Total Fat: 16 g
- Saturated Fat: 10 g
- Cholesterol: 45 mg
- Sodium: 230 mg
- Total Carbohydrates: 48 g
- Dietary Fiber: 0 g
- Sugars: 30 g
- Protein: 4 g
Tips
To ensure that the batter is smooth and that the ingredients are evenly mixed, make sure that they are all at room temperature. You should use cake flour since it has a finer texture, which helps to contribute to the softness of the cake. Due to the fact that over mixing the batter might lead to a dense cake, it is important to avoid doing so.
A flawlessly level surface for layer cakes can be achieved by tapping the filled cake pans gently on the counter top before baking. This will remove any air bubbles that may have formed in the cake pans. It is recommended that you add a tablespoon of lemon zest or almond extract to the batter in order to further enhance the flavour.
FAQ
Q.1) Can I use all-purpose flour instead of cake flour?
Although all-purpose flour can be used in place of cake flour, the cake may have a somewhat more dense consistency as a result of this substitution. Instead of using two tablespoons of flour for every cup of flour, you may produce a homemade version of cake flour by substituting cornflour for the flour.
Q.2) How do I store leftover cake?
Put any remaining cake in an airtight container and keep it at room temperature for up to three days. Alternatively, you may put it in the refrigerated for up to a week. You also have the option of freezing the cake layers for up to three months under the condition that they are tightly covered in aluminium foil and plastic wrap. Before serving, make sure they have had time to thaw in the refrigerator.
Q.3) Can I make this cake in advance?
Absolutely, you are able to make the cake layers ahead of time and then freeze them until you need them. In order to avoid freezer burn, you need make sure to wrap them properly. The layers should be allowed to defrost in the refrigerator for a full night before the cake is assembled and frosted.
