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.
Preheat the oven to 350F.
|Combine the flour, baking powder and salt , mix well and set aside. When measuring ingredients for baking, it is always crucial to be precise like leveling dry ingredients measured in spoons or cups. When comes to liquid measurement, always read on eye level.
|Cream the butter and shortening.
|Gradually add sugar, beating at medium speed.
|Combine water and milk. set aside.Add the flour mixture to the creamed mixture alternately with milk mixture, beginning and ending with flour mixture in thirds.
|Stir in flavorings. We used all vanilla extract as we do not have almond extract on hand.
Stir until just mix, do not over stir the batter.
|Beat the egg whites (at room temperature) until stiff peaks form, i.e when the curl stands.
|You know it’s stiff peaks when it holds its shape and if you hold the bowl upside down, the egg whites wont drop off the bowl.
|Gently fold into the batter.
|Pour the batter into 3 greased and floured 9 inch round cake pans. We used ice-cream scoop to measure the batter into the paper cup lined muffin tins so that we have even amount of batter on each cup. This will ensure that the cup cakes bake evenly.
Bake at 350f for 20 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes; remove from pans, and let cool completely on wire racks.
|Frost the cake as you wish only the it’s cool. Here’s a strawberry frosting recipe which we did not have time to make:
3 tablespoons butter
1/4 cup crushed strawberries
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups powdered sugar
Blend together salt and butter. Add sifted sugar alternately with crushed berries. Add vanilla and blend into mixture. Spread on cake. This frosting is especially good for Angel food and sponge cakes.
Karen, thank you for sharing with us.