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White Cake |
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Serves: 12 Print this Recipe6 eggs white 1/2 teaspoon cream of tartar 1 3/4 cups sugar 3/4 cup butter real 2 teaspoons vanilla extract 1/2 teaspoon almond extract 3 1/4 cups cake flour sifted 1/2 teaspoon salt 3 1/4 teaspoons baking powder 1 3/4 cups milk Heat oven to 350° F. Grease just the bottom of 2 9-inch layer cake pans or 1 9 x 13-inch cake pan. Line with waxed paper and grease the paper. Beat egg whites with cream of tartar until stiff peaks form; set aside. Cream sugar and butter together. Add vanilla and almond extract. Combine and sift flour, salt, and baking powder. Add milk and dry ingredients alternately to creamed mixture. Fold in egg whites. Pour batter into pan(s) and bake 30 minutes for 9-inch layers and 45 minutes for 9 x 13-inch pan. Test for doneness by inserting toothpick in center; when it comes out clean, cake is done. (Color of crust does not matter). After baking, let cake set 10 minutes. Run knife around edge and turn out onto cooling rack. Remove waxed paper immediately. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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