White Cake Supreme
Submitted by Spicey1
Light, tender white cake with a fine crumb made from sifted cake flour and whipped egg whites. Works as a layer cake or cupcakes and pairs with any frosting.
YIELD
2 9-inch round cakesPREP
15 minCOOK
25 minREADY
50 minEvery baker needs a rock-solid white cake recipe in their back pocket, and this one earns its “supreme” title.
Five whipped egg whites folded into a shortening-based batter give this cake a cloud-like texture with a snowy white crumb. Sifted cake flour keeps things tender, and the classic method of alternating dry and wet ingredients builds structure without toughness.
It bakes up beautifully in two 9-inch round pans for a layer cake, or scoop the batter into muffin tins for cupcakes that bake in just 20 minutes.
Baking Tips
- Sift the cake flour before measuring. This aerates it and prevents a dense, heavy cake.
- Beat the egg whites to stiff peaks in a clean, dry bowl. Any trace of fat will keep them from whipping properly.
- Fold the egg whites in gently with a rubber spatula. Overmixing deflates all that air you just whipped in.
- Grease AND flour the pans. This cake is delicate and will stick without both.
Variations
- Lemon white cake: Add 1 tablespoon of fresh lemon zest to the batter along with the vanilla.
- Almond white cake: Swap half the vanilla for almond extract for a more fragrant, bakery-style flavor.
- Coconut white cake: Fold in 1 cup of sweetened shredded coconut and frost with coconut buttercream.
Ingredients
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Beat egg whites until stiff peaks form.
Gently fold into batter.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire.
To make cupcakes: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.
Bake at 350℉ (180℃) F for 20 minutes.
Remove from pans, and let cool on wire racks.
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