NEW CASTLE —
Classic white cake
Makes two 9-inch layer cakes
(Double this recipe for the thick springform technique described above.)
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 large egg whites (3/4 cup), beaten until slightly foamy
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 (9-inch) diameter-by-1-1/2-inch-deep layer pans or 1 (13-by-9-by-2-inch) pan, buttered and bottoms lined with parchment or waxed paper.
In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy.
Stir together flour, baking powder and salt in a separate bowl. Set aside. Combine egg whites, milk and vanilla extract in another bowl and beat well.
Add 1/3 of the flour mixture to butter mixture, then add half the milk mixture, and beat on low speed with an electric hand mixer to blend. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Do not overmix.
Color and bake as described above.
(Adapted from Nick Malgieri. His original recipe is on foodnetwork.com.)
White buttercream icing
- 3/4 cup unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4 tablespoons milk or heavy cream
In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth.
Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth.
Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.
(Aimee Blume wrote this for The Evansville Courier & Press in Indiana.)