Heavenly White Cake Chef Ann Blackwood ~ Kalahari Resorts
I love the taste of this delicious, simple cake. Brown Sugar gives it a caramel flavor that never disappoints. Egg whites make the batter light, but butter adds richness. You can also use this as a basic cake to flavor many ways.
8 ounces all-purpose flour
8 ounces cake flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
10 ounces packed brown sugar
11 ounces white sugar
2 teaspoons vanilla extract
1 cup egg whites, at room temperature
1 ½ cups of milk, at room temperature
- Preheat the oven to 325 degrees F. Coat two 8- or 9-inch round cake pans with vegetable spray and line the bottoms with parchment paper. Sift together the flours, baking powder, and salt.
- Cream the butter and sugars in a large mixing bowl until airy. Add the vanilla and the egg whites, scraping the sides of the bowl. Mix until light and fluffy. Add the flour mixture in 3 batches, alternating with 3 batches of milk, mixing after each addition and ending with the flour. Mix each addition just until combined. Do not over mix or the cake may become dry.
- Pour the batter into the prepared pans. Bake for 30 to35 minutes, or until a toothpick inserted in the centers comes out clean. Let the cakes cool completely in their pans on wire racks. Wrap, pan and all, and refrigerate until ready to decorate. To remove the cakes from the pans, run a knife around the inside edge of each. Then gently tap the edge of the inverted pan on the counter, and the cake should come out very easily.
Stir in the zest and juice of 2 lemons after the flour and milk have been added.
Add 1 cup strong cooled espresso and 8 ounces melted but cool unsweetened chocolate. Add these after you add the egg whites
Add ½ cup almond paste when you cream the butter and sugar. Add 2 teaspoons almond flavoring along with the vanilla.
Add 1 cup praline paste and 2 teaspoons hazelnut flavoring when you cream the butter and sugar together.