White cake scary? No way!!! The difference between a white cake and a yellow cake is the separation of the yolk from the white. That thick yellow egg is what gives your yellow cake its color. Ill break it down for you so it shouldn't be too difficult.
3 cups cake flour
1 Tablespoon baking powder
3/4 cup softened butter
1 1/2 cups sugar
1 cup milk
3/4 teaspoon vanilla
6 egg whites
PREHEAT THE OVEN TO 325*
Cream the sugar and butter until fluffy. I just set a timer for 5 minutes and let the machine do all the work. It you dont have a tabletop mixer you can use a hand mixer. Scrape down the sides of the bowl occasionally. Set to the side.
Sift the cake flour and baking powder and set aside.
Now for the tricky part. Separate 6 large egg whites from there yolks. RULE OF THUMB: If even a DROP of yolk gets into your whites, your cake will be yellow. Gently tap an egg to crack it, and over a bowl rock the yolk from each half of the shell to the other. Careful, don't break the yolk!! Unless you have another use for the yolks you just toss them in the garbage. Whip the egg whites on medium high speed.
What you are doing is whipping air into the eggs. Egg whites hold very high volumes of air when whipped. This helps the cake rise and gives it its fluffy texture.
The more air you add into the eggs the stiffer they become.
You know what meringue is?? You want your eggs "pre meringue", stiff but not dry.
Now, in a large mixing bowl mix the flour mixture and creamed butter/sugar mixture. Add the vanilla to the milk and slowly add it to the batter.
Now gently FOLD the egg whites into the batter. That means, take the bowl off of the mixer and grab a spatula. Folding is not stirring, it is just that. Fold from the bottom to the top.
Bake inside cup cake liners 15-18 minutes.
Let the cupcakes cool completely before frosting.
You can find the strawberry buttercream recipe here:
Now that wasn't hard at all was it??
Upload your white cake photos and lets see what ya got!!!
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