- White Wedding Cake

WHITE WEDDING CAKE


3 c cake flour
2 tsp baking powder
1 tsp salt
1½ c unsalted butter (at room temperature)
2¼ c white sugar
½ tsp pure vanilla extract
1 c milk
8 large egg whites

Preheat oven to 350º.

Spray two 9-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and 2 c of sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining ¼ c sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in the remaining whites.

Divide the batter between prepared pans and smoothing with offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off parchment. Re-invert cakes and let them fool completely, top sides up.

Notes:

1) This recipe also makes 24 cupcakes.
2) I have two bowls for my KitchenAid and this comes in really handy with any recipe that calls for beaten egg whites. If you don’t have two think about asking for a spare as a gift – you will really appreciate it.
3) I tripled the recipe yesterday for an upcoming wedding and that yielded 2 six inch, 2 eight inch and 2 ten inch cakes. Each took longer to bake than the recipe suggested so use your tester!