White Cake (egg whites)
White Cake (egg whites)

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white cake (egg whites). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

White Cake (egg whites) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. White Cake (egg whites) is something that I have loved my whole life.

This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant. To keep this cake pure white, we're not using any egg yolks and instead we are going to beat our egg whites to stiff peaks (if you've made my meringue cookies. Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have white cake (egg whites) using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make White Cake (egg whites):
  1. Take 2 cups (10oz, 285g) cake flour
  2. Prepare 3/4 teaspoon baking powder
  3. Get 1/2 teaspoon baking soda
  4. Get 3/4 teaspoon salt
  5. Make ready 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside
  6. Make ready 2 1/2 sticks (10 oz, 283g) unsalted butter at room temperature
  7. Make ready 1 cup (8 oz, 230g) plain yogurt at room temperature
  8. Get 1 tablespoon real vanilla extract
  9. Prepare 6 fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)

How to preare egg white cake: Beat the egg whites until stiff peaks form and store in the fridge. Beat the softened margarine, sugar and the lemon zest until obtain a very creamy mixture. For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. You can use the egg yolks to make My cakes turned out even, flat and white on the edges.

Steps to make White Cake (egg whites):
  1. Preheat the oven to 350°F.
  2. Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
  3. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.
  4. Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening.
  5. With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. - With the mixer running on low speed, add the remaining yogurt and vanilla.
  6. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. - Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  7. In another bowl, whip the egg whites on medium high until they form soft peaks. - Turn the mixer to medium low and slowly add the other 1/2 cup sugar. - Turn the mixer to medium high and whip the whites to firm peak.
  8. Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white.
  9. Divide the batter evenly between the 3 pans and spread so it's level.
  10. Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
  11. Cool 10 minutes in the pan and then turn out onto a cooling rack.
  12. I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes)

The strips are affordable, don't take much space in the kitchen, and if you like making layer. This basic white cake recipe is made with all egg whites, which gives the cake a light, airy texture, and snowy white color. A wide variety of egg whites cake options are available to you, such as bag, single package, and box. With your extra egg whites, you can make an impressive layer cake with this recipe from Williams-Sonoma's Kitchen Library Series: Cakes, Cupcakes & Cheesecakes by Sarah Tenaglia. Decorated with toasted almonds, it yields about ten servings.

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