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.
This cup cake is very rich as we used all butter instead of half butter and half shortening.
- 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
Click on the link below for the instructions.