King Arthur’s Elegant White Cake

I don’t make a lot of plain white or yellow cakes, but since it’s Fuzz’s birthday month and since I’ve been practicing making different birthday cakes, it seemed like a good time to try this one. I wish I’d tried sooner. It’s from the King Arthur Flour Company and it’s the perfect white cake.

I baked this in a 13×9 inch pan so it came together very quickly. Word on the street is that freezing just-baked cakes makes them moister, so I stuck the warm cake in the freezer to see if there was any truth to that. I’m going to cut it into some sort of shape tomorrow and decorate it. Todd and I found a picture of a crayon cake we think Fuzz will like. Our picture came from an Avon creative birthday cake book, but I found someone else’s rendition here.

Here’s the recipe. Interestingly, the baking powder really does go into the butter/shortening/sugar mixture.

Elegant White Cake

8 tablespoons butter — (1 stick
softened
1/2 cup vegetable shortening — (3-1/4 oz)
1 tablespoon baking powder — (1/2 oz.)
1 3/4 cups superfine or granulated sugar — (12-1/4 ounces)
3/4 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large egg whites (6 to 7 oz.)
2 3/4 cups cake flour — (11 oz.)
1 cup milk — (8 oz.)

— Cream together butter through almond extract until light. 5 min. or more.

— Add egg whites one at a time and beat well after each addition.

— Stir in flour and milk, alternating between the two, starting and ending with the flour. (i.e. 1/3 flour, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)

— Pour into pans (2 9-in. round or one 9×13-in) and bake at 350. 25-30 minutes or until done.

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Comments

  1. says

    I’ve been eyeing this cake for way to long as well. Can’t wait to hear how it comes out – I am sure it will be awesome!

  2. Anonymous says

    it is an excellent white cake, that’s for sure. I have ended my search for the best one now that I have this and the rebecca rather one in my repertoire.and the bonus is that there is no whipping of egg whits, which many white cakes require.I hope fuzz has a great bday. wish we could be there to celebrate with you again. I know julia would have even more fun this year than she did last year.

  3. Anna says

    “Anonymous Val”, I still like the Rebecca Rather cake and would say that Rebecca’s cake is more rich than this one (I took a sample — I’ll be carving it up anyway)but not necessarily better. As you said, this one holds together better and is a bit softer.Molli, reading Cook-Off was what got me started. Watch out! Definitely work on some recipes — National Chicken, perhaps?Joe, I’ll give a full report tomorrow, but based on my sample, the cake is excellent.

  4. Karen Reynolds says

    I found this recipe in a cookbook my son had. It is the best white cake I have ever tasted in my life and makes the perfect white cake for weddings!

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