White Butter Cake ^^


      Sometimes, basic flavors are still the best. One day, you wake up and suddenly miss the old flavor of tomato soup, or pasta, or muffins and maybe this White Butter Cake. If that happens to you, what are you waiting for? Go straight to your kitchen, prepare the ingredients, we will start baking right now 😉

Ingredients (for a 20 cm round cake pan)

3 large eggs

250 grams sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

175 grams unsalted butter, room temperature

200 grams granulated sugar, divided

1 1/2 teaspoons vanilla extract

200 ml milk, room temperature

Method

Preheat oven to 350 degrees F (177 degrees C).

     While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

     In a mixing bowl sift or whisk together the flour, baking powder, and salt. Set aside.

     In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  

     In a clean bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

     Pour the batter into the prepared cake pan, smoothing the surface with a back of a spoon or an offset spatula. Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

     Place the cake on a wire rack to cool. Let it cool completely before frosting.

     I hope all of you will successfully realize this cake. For all the questions and feedback, please leave them in the comment section below.

     Thank you for reading this post and happy weekend xoxo

     ❤ Trang Quynh

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