Classic white cake?

Question

Anyone have a really good recipe for a classic white cake made from scratch.

Answer 1

Hi !!
I have two recipes for you that I have made and loved...

White Texas Sheet Cake

Original recipe yield:
1 - 10 x 15 x 1 inch sheet cake

INGREDIENTS
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

DIRECTIONS
In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

-------AND THIS ONE...

White Cake

6 egg whites
1 tsp. cream of tarter
1 cup shortening
2 cups sugar
2 3/4 sifted cake flour (Swan Downs)
1 tsp. baking soda
3/4 tsp salt
1 cup buttermilk or 1/2 cup sour cream
1 tsp. Watkins vanilla

White Chocolate Filling:

1 envelope of unflavored gelatin
3 Tbs. cold H2O (water)
1 (6oz) pkg. white chocolate
1 1/4 cup whipping cream (heavy)
1 tsp. vanilla

Fluffy Frosting:

2 egg whites
1 cup sugar
1/4 tsp. cream of tarter
1/3 cup H20 (water)
1 tsp. vanilla
2 Tbs. light corn syrup Preparation

Cake Preparation:

Place egg whites in a pre cooled bowl with cold blender blades (place bowl and blades in the freezer to cool them faster). Add eggs and cream of tarter to the chilled bowl. Whip on high speed until the egg whites are light and fluffy. In a separate bowl, cream shortening and sugar at medium speed. In a separate bowl, mix flour, salt and soda. Add flour to cream shortening mixture by alternating the buttermilk or sour cream to the flour mixture. Begin with flour and end with adding flour. The batter should be smooth and creamy. Stir in flavor. Fold egg white and tarter mix. Blend until the batter is smooth and free of bubbles from the whites. Pour into greased round 9" cake pans. Bake at 350 degrees for 25 minutes or until the edges are light brown and slightly pulled away from the edges of the pan. The color should be golden brown.

The Filling
Sprinkle the gelatin over the cold water in a small saucepan. Allow to stand for one minute. Cook over low heat. Stir until gelatin is dissolved. Add the chocolate and cook until melted. Cool this mixture slightly. Do not allow it to cool. Beat the whipping cream at low speed with a mixer until fluffy. Add gelatin mixture and beat at medium speed until thick. Stir in vanilla and refrigerate until ready to use.

Fluffy Frosting
Add sugar, cream of tarter and water in a small saucepan til it reaches the soft ball stage. Beat egg whites til fluffy. Slowly add the syrup while beating the egg whites. Add vanilla and beat until stiff. Mixture will be slightly warm. Refrigerate.

Putting the Cake Together:
Place one of the layers on a cake dish. Add the white chocolate filling on top of the bottom layer.
Place the other layer on top of the covered layer. Cover with frosting and refrigerate.
You may garnish this cake with fresh berries that are in season.
Allow to chill 12 to 24 hours before serving. It can be frozen until ready to serve. Allow to thaw before serving.
* For variations you may add 1/4 teaspoon of lemon, orange or cherry extract to the frosting. Do not allow the extract to distract from the taste of the filling. You may also add 1/8 lemon extract and 1/4 lemon zest to the white cake. Some cooks like to add a touch of lemon to white cakes. This cake tastes very good and everyone seems to enjoy it without the added flavors.

Answer 2

White Picnic Cake w. Fresh Raspberries

You can omit the raspberries if you want. It just makes the cake very pretty.

Ingredients
1 cup sugar
1/2 cup unsalted butter
2 whole eggs
1 tablespoon pure vanilla extract
1 1/2 cups flour
1 3/4 teaspoons baking powder
1/2 cup + 2 tablespoons whole milk
1 cup of your favorite frosting, optional
8 ounces fresh raspberries, picked over, rinsed and dried

Method
Preheat oven to 350°
Grease and flour a 9 x 9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. Bake for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Frost as desired. Arrange raspberries over top of cake

Cake Tip: For a cake bottom that is as moist at the frosting-covered top, turn the cake out of the pan once it has cooled. Put the cake back in the pan upside-down. Now the moist cake top will be on the bottom, and the bottom of the cake, which can be dry, will be on top and covered with delicious moist frosting.

Answer 3

This is sooo good!!! enjoy-

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Preheat oven to 350 degrees F.
Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter.
Beat in the eggs, one at a time, then stir in the vanilla.
Combine flour and baking powder, add to the creamed mixture and mix well.
Stir in the milk until batter is smooth.
Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.

Answer 4

here's the recipe i have used...
White cake
1 cup Sugar
1/2 cup Shortening
4 Egg whites
1 teaspoon Almond flavoring
2 cup Cake flour
3 teaspoon Baking powder
1/4 teaspoon Salt
1/2 cup Milk or 1/4 cup Evaporated milk diluted with
1/4 cup Water

Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in oven 375 F about 20 minutes.

Answer 5

Classic White Cake

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup LAND O LAKES® Butter
6 large egg whites
1/2 teaspoon almond extract
1 cup milk
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans. Set aside.
Stir together flour, baking powder and salt in large bowl. Set aside.
Beat sugar and butter in large mixer bowl at medium speed, scraping bowl occasionally, until creamy (3 to 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Add almond extract. Reduce speed to low. Add flour mixture alternately with milk, beating well after each addition just until mixed (1 to 2 minutes).
Divide batter evenly between prepared pans. Bake for 29 to 34 minutes or until toothpick inserted in center comes out clean. Cool on wire racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.

Answer 6

specific!!! it truly is going to! you will possibly desire to divide the egg,which ability separate the white from the yolk. (The yolks will make your cake a yellow cake)After mixing the each of something of your ingred. you have whip your egg whites until eventually finally they are stiff and then gently fold them into something of your mixture. Then positioned the batter in a greased pan and bake. shop the yolks to make hollanidaise sauce for the week-end and have Eggs Bennidict basically use thinly shaved ham,croissants,over common eggs and cheese of your decision on the eggs,YUM

Answer 7

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..