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Get Started - 100% free to try - join in 30 seconds I used White Lily all-purpose flour which has a lower protein than most flours. It's a softer wheat I like to use for baking cakes. I still need to test this recipe with a more common flour like King Arthur or Gold Medal.
I used light color aluminum baking pans.
Try replacing 1 teaspoon of the vanilla with almond extract in the frosting recipe for a deliciously subtle flavor twist. I LOVE it this way.
WHITE CAKE
3 cups all purpose flour (See note)
1 Tablespoon baking powder
3/4 teaspoon salt
1-3/4 cups granulated sugar
1 cup unsalted butter, room temperature
6 egg whites, room temperature
1-1/2 teaspoons vanilla
1-1/2 cups whole milk, room temperature
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SIMPLE SYRUP
1/2 cup sugar
1/2 cup water
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FROSTING
6 cups confectioners' sugar
1 cup butter, room temperature
1-1/2 teaspoons vanilla
1-3 Tablespoons milk
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