Rich White Cake

With the left over egg whites from the Bistro Pumpkin Creme Brule, Karen decided to make a Rich White Cake. We baked the cake in the form of cup cake which is easier to share among us.

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This cup cake is very rich as we used all butter instead of half butter and half shortening.

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 2/3 cup water
  • 2/3 cup milk
  • 3 cups sifted cake flour (if you want to substitute the cake flour with all purpose flour, reduce 1 tablespoon of flour for every cup)
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 6 egg whites

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Click on the link below for the instructions.

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