Silver White Cake

I grew up around great cooks, and also some pretty classic cookbooks.  I’ll never forget the well used copy of The Betty Crocker Cookbook

Fast forward 40 years and I’ve gone back to Betty in search of the perfect white cake recipe.  My goal was to recreate a fluffy, moist cake reminiscent of a good cake mix.  This Silver White Cake fits the bill nicely.  It’s simple to make, and though beating the flour goes against better judgement, the results are fantastic.

Silver White Cake

(adapted from the Betty Crocker Cookbook)

2 1/4 cups    sifted cake flour
1 1/2 cups     sugar
1 tsp               salt
3 1/2 tsp       baking powder
1/2 cup         unsalted butter (softened)
1/2 cup         milk
1/2 cup         water
2 tsp              vanilla
3/4 tsp          almond extract
4 large          egg whites

Mix together dry ingredients. Mix in butter. Pour in milk, water, and extracts. Beat for 2 minutes on medium speed. Add egg whites to mix and beat for 2 minutes. Pour into two eight inch round pans. Bake at 350 degrees for 25 – 30 minutes or until done.

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