Difference between revisions of "White Cake"
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* 1 cup [[milk]] | * 1 cup [[milk]] | ||
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# Preheat oven 350°F. | # Preheat oven 350°F. | ||
# Line bottoms of 2 x 9 inch round pans with wax paper lightly grease paper. | # Line bottoms of 2 x 9 inch round pans with wax paper lightly grease paper. | ||
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# Loosen edges and invert layers onto rack to cool completely. | # Loosen edges and invert layers onto rack to cool completely. | ||
| − | [[Category:Creole | + | [[Category:Louisiana Creole cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg white Recipes]] | [[Category:Egg white Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
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Latest revision as of 12:21, 28 June 2012
Ingredients
- 2¼ cups flour
- 1 tablespoonbaking powder
- ½ teaspoon salt
- ½ cup butter softened
- ½ cup sugar
- 4 egg whites
- 2 teaspoon vanilla
- 1 cup milk
Procedures
- Preheat oven 350°F.
- Line bottoms of 2 x 9 inch round pans with wax paper lightly grease paper.
- Combine flour, baking powder, salt in a med bowl; set aside.
- Beat butter and sugar in a large bowl with electric beater on med no higher, beat until light and fluffy.
- Add egg whites, two at a time.
- Beating well after each addition.
- Add vanilla beat until blended.
- Add flour mixture alternately with milk, beating well after each addition.
- Pour batter evenly into the prepared pan.
- Bake 25 minutes or until toothpick inserts into the middle of the cake and nothing comes out clean.
- Cool layers in pans on wired rack for 10 minutes.
- Loosen edges and invert layers onto rack to cool completely.
