White Wedding Cake
"Super tasty cake as easy to make as a boxed mix."
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 2 layer cake
- Serves:
- 8
ingredients
- 3 cups sifted all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 eggs (separated)
- 1 cup milk
- 1 teaspoon vanilla extract
directions
- Sift together flour, baking powder, and salt. Set aside.
- In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
- With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.
- In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
- Divide the batter evenly between 2 8 or 9 inch pans. Smooth the batter level, then spread it slightly from the center to the edges.
- Bake in a 350 degree preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
- Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
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