"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Classic White Cake Recipe

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This recipe for Classic White Cake, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Aitken
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 sticks unsalted, softened butter
1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1/2 tsp salt
6 large egg white (3/4 cup)
3/4 c. milk
2 tsp vanilla

Directions:
Directions:
Set rack in the middle level of oven and preheat to 350. Butter the bottom of two 9-inch round or one 13x9x2 pan. Line bottom with parchment or waxed paper. In a large bowl, beat butter and sugar for about 5 minutes until light and fluffy. Stir together flour, baking powder and salt. Set aside.Combine egg whites, milk, and vanilla extract. Add 1/3 of the flour mixture to the butter mixture and then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape the bowl and beater often. Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake (s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in a pan on rack for 5 minutes, then turn out onto a rack, remove paper, and let cool completely.

Personal Notes:
Personal Notes:
For a classic yellow cake- substitute 3 large eggs and 1 yolk for the egg whites

 

 

 

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