White Cake

Cooking Instructions

Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 F. Grease and line two 9-inch round cake pans as directed on page 14 [see below]. Set aside.

In a bowl or glass measuring cup, combine the egg whites, milk, and vanilla and whisk to blend well. Set aside.

Place the flour, baking powder, and salt together in a strainer or sifter and sift into a bowl. Add the sugar and mix with an electric mixer at low speed until well blended, about 30 seconds. Add the butter and beat at medium speed until the mixture resembles coarse bread crumbs, about 45 seconds.

Add about 1-1/4 cups of the egg white mixture and beat at medium speed if using a stand mixer or high speed if using a hand mixer for 1-1/2 minutes, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Add the remaining egg white mixture and beat at the same speed for 30 seconds, then stop and scrape down the sides of the bowl and beat again until creamy smooth, about 30 seconds.

Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.

Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the layers out onto the rack to cool completely as directed on page 17 [see below].

Use the layers as directed in other recipes, or prepare a favorite filling and/or frosting and fill and frost the cake as directed on pages 18 - 19 [see below].

Wine Pairing(s)

Royal Oporto 10-Yr Tawny Port

Warre's Late Bottled Vintage

Barefoot Shiraz

Warre's Vintage Port

Chateau Les Carmes Haut Brion Gran vin de Graves

Le Vin Cotes du Ventoux

Chateau D' Issan Margaux

Cimicky 'The Autograph' Shiraz

Reignac Bordeaux

Kay Brothers 'Amery' Shiraz