This recipe, if followed Correctly, makes an incredibly light and fluffy cake. Only change I made was Almond instead of Vanilla for a Wedding Cake flavor. A few things some people might have missed with the negative reviews; (Have ALL ingredients at Room temp.)1. You MUST use a Stand Mixer, you need to Cream the hell out of your butter and sugar! Beat the Butter and Sugar on Medium-High speeds until you don't taste the sugar grains anymore! I tell you again, this is your only chance of setting a Great-Light foundation.) 2. You MUST use CAKE Flour. 3. You must also sift. 4. When adding your flour mixture to the creamed Sugar & Butter, Do Not over-mix! Don't do it. 5. You must beat your egg whites (no yoke, your peaks will Not form if you have even the slightest tiny bit of yoke in them!!!) until Stiff Peaks! Clean your mixing, dry well, put egg whites in, and beat those babies for however long it takes! 6. FOLD them into the batter, don't Mix, beat, finger, etc.. Fold them in. Bake On
Mrs. Billett's White Cake
Photo: Iain Bagwell; Styling: Heather Chadduck
More From Southern Living
Total: 2 Hours
- Parchment paper
- 1 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 cup butter, softened
- 2 cups sugar
- 3 cups cake flour
- 1 tablespoon baking powder
- 5 egg whites
- Vanilla Buttercream Frosting
- Garnish: fondant snowflakes
- 1. Preheat oven to 350°. Grease 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
- 2. Stir together milk and vanilla.
- 3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- 4. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
- 5. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 40 minutes).
- 6. Spread Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts