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Before you jump to White Cake (egg whites) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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We hope you got insight from reading it, now let’s go back to white cake (egg whites) recipe. To cook white cake (egg whites) you only need 9 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make White Cake (egg whites):
- Use 2 cups (10oz, 285g) cake flour
- Prepare 3/4 teaspoon baking powder
- Provide 1/2 teaspoon baking soda
- Get 3/4 teaspoon salt
- Provide 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside
- Prepare 2 1/2 sticks (10 oz, 283g) unsalted butter at room temperature
- You need 1 cup (8 oz, 230g) plain yogurt at room temperature
- Get 1 tablespoon real vanilla extract
- Prepare 6 fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)
Instructions to make White Cake (egg whites):
- Preheat the oven to 350°F.
- Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
- Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.
- Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening.
- With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. - With the mixer running on low speed, add the remaining yogurt and vanilla.
- Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. - Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
- In another bowl, whip the egg whites on medium high until they form soft peaks. - Turn the mixer to medium low and slowly add the other 1/2 cup sugar. - Turn the mixer to medium high and whip the whites to firm peak.
- Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white.
- Divide the batter evenly between the 3 pans and spread so it's level.
- Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
- Cool 10 minutes in the pan and then turn out onto a cooling rack.
- I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes)
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