Tender White Cake

By

Hands-on time:
15 mins. to 25 mins.
Baking time:
25 mins. to 35 mins.
Total time:
40 mins. to 60 mins.
Yield:
Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.

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Ingredients

  • 2 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 2/3 cups sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 1 cup full-fat vanilla yogurt or 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Cake
  • 11 1/2 ounces King Arthur Unbleached Cake Flour Blend
  • 11 3/4 ounces sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 ounces unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 8 ounces full-fat vanilla yogurt or 8 ounces whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Preparation

Step 1

1) Preheat the oven to 350°F. Prepare pans by greasing and flouring, or lining with parchment, then greasing the parchment.

2) 2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until the mixture becomes crumbly. Increase the speed of the mixer and continue to mix until the crumbs begin to cling together. The mixture may or may not become totally cohesive and paste-like; it's OK if it does, and equally OK if it doesn't.

3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

4) In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

5) Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired, cool on a rack, and frost.

Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.

View complete recipe