"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Best White Cake ! Recipe

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This recipe for Best White Cake !, by , is from Classic Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stella ter Hart

Category:
Category:

Ingredients:  
Ingredients:  
3 cups Cake Flour*
2 cups sugar
t tblsp baking powder
1 tsp salt
cup Cake Enhancer, optional
1 ⅓ cups butter, at room temperature
1 cup milk
4 large eggs
4 tsps vanilla extract
tsp almond extract, optional
2 tblsps lemon juice, optional

no cake flour? Remove 1/3 cup of flour and add in 1/3 cup of cornstarch instead. Cake flour makes a lighter cake with a fluffier texture

Directions:
Directions:
Preheat the oven to 350F. Lightly grease and flour a 13" x 9" x 2" pan; or two 9" x 2" round pans. To assure crumble-free removal of the cake from the round pans, line the pan with parchment paper.

Stir together the flour, sugar, baking powder, salt, and Cake Enhancer in a medium-sized mixing bowl.

Cut the butter into pats, and add it to the bowl. Mix at low speed or cut in with a pastry blender until the mixture is evenly crumbly. This is a different method than is usually done for cakes!

In a small bowl whisk together the milk, eggs, vanilla, and almond extract.

Add half the milk/egg mixture to the flour in the bowl. Beat just to combine, then add the remaining milk/egg mixture, beating just to combine. Stir in the lemon juice.

Beat the batter at high speed for 15 seconds, to make sure everything is totally combined.
Scoop the batter into the prepared pan, smoothing the top with a spatula.

Bake the cake on your oven's "not quite" middle rack for 35 to 38 minutes, until a toothpick inserted into the centre comes out clean and the centre of the top springs back when pressed lightly with your finger.

Remove the cake from the oven and place it on a rack. After 10 to 15 minutes loosen the edges with a table knife or spatula and carefully turn it out onto a rack. Peel off the parchment, and turn it right side up with one layer on a serving plate and the other layer back on the rack. If using a rectangular pan, you can leave it right in the pan or turn out onto a serving plate to decorate. Let the cake cool completely before decorating (so your frosting or whipped cream doesn't melt).

Dress it up fancy or plain as you wish - strawberries and cream, decorate with frosting, dust with icing sugar or spread with jam.

Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
As a young Mom, I became obsessed with cake decorating! My neighbour in Calgary introduced me to the "art of decorating" and off I went. I've always loved making cakes and this recipe is perfectly delicious every time.

 

 

 

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