Classic White Cake
Classic White Cake recipe uses egg whites but no yolks to maintain a purer color. Certainly a must for a traditional all-white wedding cake, it’s also easier to tint than a yellow cake.
6 cups cake flour sifted
2 tablespoons baking powder
1 1/2 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
12 egg whites
- Easy-Add Cake Release Add to shopping list Cake Release
12 cups of cake batter.
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release. ( Click here for complete instructions on preparing baking pans.)
Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.