White Cake Recipe
A velvety, snow-white layer cake made with whipped egg whites and reverse creaming for a soft, even crumb. Sour cream keeps it moist without yellowing the color — this recipe solves the rubbery texture that trips up most white cakes.
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servings
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Ingredients
- 9 ounces cake flour (2 cups, preferably bleached (see note))
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 12 ounces granulated sugar ( 1 ½ cups)
- 8 ounces sour cream (1 cup, room temperature)
- 8 ounces unsalted butter (room temperature (see note))
- 1 tablespoon vanilla extract
- 6 large egg whites (room temperature (see note))
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 350 °F. Line two 8"x3" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
- In a mixing bowl or the bowl of a stand mixer, sift 9 ounces cake flour, ¾ teaspoon baking powder, ½ teaspoon baking soda and ¾ teaspoon salt with 8 ounces granulated sugar. Mix on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add 4 ounces sour cream and toss in 8 ounces unsalted butter a tablespoon at a time. Mix until combined to a thick paste. (This is the reverse creaming step.)
- Scrape the sides and bottom of the bowl. With the mixer running on low speed, add 4 ounces sour cream and 1 tablespoon vanilla extract.
- Increase the speed to medium and beat about 2-3 minutes until the batter lightens in texture and becomes aerated. If you're using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
- In another bowl, 6 large egg whites with ½ teaspoon cream of tartar on medium high until foamy. Turn the mixer to medium low and slowly add 4 ounces granulated sugar. Turn the mixer to medium-high and whip the whites to soft-medium peak.
- Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread to level.
- Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
- Cool at least 20 minutes in the pan and then turn out onto a cooling rack. **The cake will "settle" a bit as it cools. That's fine.**
- Trim the brown edges off the cake, split each cake into two layers. Fill and ice with your favorite frosting.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Room temperature butter is between 65°F and 70°F. It should be slightly pliable but not soft and melting.
Do not use pasteurized egg whites as they may not whip up properly.
Storage
- Un-iced, the cake can be kept at room temperature for 1-2 days. For longer storage wrap in two layers of plastic wrap and freeze for up to 3 months.
- If the cake has a perishable filling store it in the refrigerator for up to 3 days.
- Leftover slices of cake can be individually wrapped and frozen for up to 3 months.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!