Friday, February 1, 2013
Moist White Cake
Delicate white cake is one of the most popular cakes, but it can be hard to find a recipe that is both light and moist. Sour cream keeps this white cake moist, while beating the egg whites and then gently folding them into the batter keeps the texture light and delicate. This recipe is so versatile - you can use the standard Vanilla extract, or vary the flavor by using other extracts like Almond or Anise (see notes below). This white cake would work well as the base for a Lady Baltimore Cake.
3 1/2 Cups Sifted Cake Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 Cups Sugar
1 Cup Unsalted Butter (at room temperature)
1/2 Cup Milk
1/2 Cup Sour Cream
2 teaspoons Vanilla extract*
7 Egg Whites
Preheat oven to 350 degrees. Line two 9" round pans with parchment paper, or use paper cupcake liners to make cupcakes. (This recipe makes 34-36 cupcakes)
Put all dry ingredients (Flour, Baking Powder, Salt and Sugar) together in the bowl of an electric mixer. Turn the mixer on low and mix the dry ingredients until they are well blended (If using a KitchenAid mixer, use the paddle attachment).
Add the butter into the flour mixture in small chunks, along with the milk. (It is very important that your butter is soft at room temperature or it will not get incorporated with the flour properly). Mix on low until moistened and then turn the mixer up to medium. Beat for 60 seconds to aerate.
Add the sour cream and vanilla into the batter, mixing for only about 20 seconds to blend it in.
In a separate bowl, beat the egg whites until they form stiff peaks (Don't beat them until they are dry, though - you want the egg whites to be thick and stiff but still moist and glossy-looking).
Gently fold the egg whites into the batter, using large slow strokes by hand. You will see streaks of egg white in the batter, that's okay, you don't want to overmix it.
Pour into pans and smooth the batter with the spoon to spread it evenly in the pan. OR if making cupcakes, use a standard ice-cream scoop to measure and dispense the batter into the cups. I find that one level scoop is the right size for a perfect cupcake, each cup no more than half full.
Bake 18-20 minutes for cupcakes
25-30 minutes for three small layers (6" or 8")
30-35 minutes for two medium layers (9" or 10")
40-45 minutes for one large layer (12")
***Bake just until the cakes spring back to the touch or until a toothpick inserted comes out clean. This cake will not brown a lot, only slightly at the edges. So don't wait for it to brown or it may be overdone.
*If using other flavored extracts, follow this chart:
Almond extract = 1 teaspoon
Anise Extract = 1/2 teaspoon
Rum Extract = 1 teaspoon
Lemon or Orange Extract = 1 teaspoon (also add 1 Tablespoon zest if possible)
Posted by Christa Dunn