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Tender White Cake
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://www.seattlepi.com/food/379354_denn17.html
| 2 3/4 cups | Queen Guinevere Cake Flour, (see note) |
| 1 1/2 cups plus 2 tablespoons | sugar, (see note) |
| 1 tablespoon | baking powder |
| 3/4 teaspoon | salt |
| 3/4 cup (12 tablespoons) | unsalted butter, softened |
| 4 large | egg whites plus 1 whole large egg, (see note) |
| 1 cup | full-fat vanilla yogurt or |
| 1 cup | whole milk, (see note) |
| 2 teaspoons | vanilla extract |
| 2 teaspoons | almond extract, (see note) |
Directions
1. Mix all the dry ingredients for 2 minutes on slow speed to blend and aerate.
2. Add the soft butter and mix into a paste.
3. Add the egg whites, then the whole egg, beating after each addition to begin building the structure of the cake.
4. Scrape down the sides and the bottom of the bowl periodically.
5. In a small bowl, mix the yogurt (or milk) with the vanilla and almond extracts.
6. Add that mixture, a third at a time, to the egg mixture.
7. Beat 1-2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl.
8. Pour the batter into greased and floured or parchment-lined pans (two 8- or 9-inch, one 9-by-13 inch or 20-24 cupcakes).
9. Bake the cake(s) in a preheated 350-degree oven 25-30 minutes for 8- or 9-inch pans,
23-26 minutes for 9-by-13 inch pan or
20 minutes for cupcakes. Remove from the oven, cool and frost.
How would she frost the cake? "Probably with just a buttercream, or whipped cream and strawberries. I love it with just that. Instead of the biscuit shortcakes, I'd rather have this as the base. You can't say it's lighter in calories, but I think it tastes lighter and fancier."
Flour note: "Cake flour allows you to carry, or hold, more fat, sugar or liquid. You couldn't have made this cake 100 years ago, because the flour just wasn't -- well, cake flour."
Sugar note: Superfine sugar is best. "The fine sugar does make a difference. The texture is more even."
Egg note: "There was this study done ... about how people wanted to add three things (to make a cake), and they wanted to add three eggs, enough to make it rich but not excessive. I remember thinking, 'I have to keep that recipe to three eggs,' and that just wasn't enough. The eggs really do a lot in cakes, the structure and the mouthfeel. They're there for a reason."
Yogurt note: With yogurt, "just the slight acidity helps strengthen it, and makes the flavor a little more complex."
Almond extract note: "Just plain white cake can be too sweet; I think that makes it taste better."
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