-
-
My review
Heavenly White Cake
Carol
"This is an old recipe I have for a white cake, and it tastes very good."
Added to shopping list.
Go to shopping list.
Ingredients
2 h servings 336 calsOriginal recipe yields 12 servings (1 sheet cake or layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Measure sifted cake flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 336 calories; 12.2 g fat; 52.1 g carbohydrates; 4.7 g protein; 32 mg cholesterol; 417 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 754896 Ratings
-
-
-
-
-
Most helpful positive review
6/10/2006
This recipe is awesome! Thank you Carol. I read all of the reviews and was concerned about how this would turn out. I, like some other reviewers consider myself a A+ baker, especially cakes. So,...
Most helpful critical review
12/30/2001
I was very disappointed by this recipe. It tasted very flat. Even adding an extra 1/2 cup of milk it was still too heavy.
Most helpful
Most positive
Least positive
Newest
6/10/2006
This recipe is awesome! Thank you Carol. I read all of the reviews and was concerned about how this would turn out. I, like some other reviewers consider myself a A+ baker, especially cakes. So,...
4/6/2008
While white and yellow butter cakes can have a tendency to be dry, this was not the case here. This is a beautiful light and fluffy, MOIST white cake. I don't know if it was necessary or not, bu...
8/18/2001
I found this cake recipe to be terrific. I just made it for my office for someone's birthday, and we are all eating it up as I write this review. This recipe makes a very rich, white cake with ...
3/15/2010
This cake is absolutley delicious! I took the advice of others and used an extra 1/2 cup of milk. It's moist, light, fluffy and oh so good. I can't wait to try this with a number of fillings,...
8/9/2004
Made some minor changes here - folded the beaten whites in rather than beating them in (holdover from culinary school - always fold in something you've whipped), omitted the almond extract, and ...
5/11/2000
I have made this recipe several times, and find it necessary to add a little more milk than the 1 cup listed--the batter becomes very heavy without approx 1/2 cup extra milk to smooth it out. Th...
6/11/2003
I was concerned about the cake being too dry after reading the other reviews but I think the key is to do the required sifting as the recipe calls for. This cake was great and it took a lot of ...
5/25/2008
Amazing recipe! I made this for a cake for mothers day and got rave reviews! I made it with homemade strawberry filling and awesome homemade creamcheese icing. I decorated it and it looked as go...