White Butter Cake
A White Butter Cake or White Cake is a vanilla sponge cake which is white in color. This cake gets its white color from the use of only egg whites and the butter/sugar creaming process. The absence of egg yolks makes this cake healthier than traditional vanilla cakes. The butter however helps to ensure that the cake retains some richness. This cake is light and fluffy and great for wedding or other celebration cakes. It can be frosted with vanilla buttercream frosting or whipped cream frosting and filled with fruits, jams or lemon curd. The opposite of a White Butter Cake is a Yellow Butter Cake which makes use of the egg yolks without the egg whites.
Contrast between a White and Yellow Butter Cake
INGREDIENTS:
(1) 226 Grams Unsalted Butter (1 Cup) (See Note 1)
(2) 400 Grams Granulated White Sugar (2 Cups)
(3) 390 Grams All Purpose Flour (3 Cups)
(4) 1/2 Teaspoon Salt
(5) 1 Tablespoon Baking Powder
(6) 1 Cup Milk (Full or Reduced Fat)
(7) 6 Large Egg Whites (See Note 2)
(8) 1 Tablespoon Pure Vanilla Extract
NOTES:
(1) You can use salted butter in place of unsalted butter. If you are using salted butter, omit the salt in the recipe.
(2) Separate the egg whites from the yolks while the eggs are still cold. Cover the egg whites and allow them to come to room temperature. The milk and butter should also be at room temperature.
TIP: Egg yolks can be used to make Yellow Butter Cakes or Pastry Cream among other things.
THE PROCESS
(1) Grease and line the bottom of two 7, 8 or 9 inch cake pans with parchment paper.
(2) Preheat the oven to 350 degrees.
(3) In a large bowl, combine the flour, salt and baking powder. Whisk them all together to aerate them.
(4) In a jug or large cup, mix the milk, egg whites and vanilla extract together.
(5) In the bowl of your stand mixer fitted with with a paddle attachment, cream the butter for a couple of minutes. Add the sugar and beat at medium speed until the mixture is light and fluffy. This takes about 8 minutes. The long creaming time also lightens up the butter. The result should be a very fluffy and ivory mixture. Use a rubber spatula at intervals to scrape the sides and bottom of the mixing bowl.
(6) Next, with the mixer running at low speed, add the flour and milk mixture to the batter in 5 additions (Flour, Milk, Flour, Milk, Flour). Do not over mix the batter. Incorporate any leftover flour with a rubber spatula.
(7) Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 30 – 40 minutes or until a tester inserted into the middle of the cakes comes out clean.
(8) Allow the cakes to cool on a cooling rack for about 10 minutes before removing them from the pans.
BONUS RECIPES:
(1) Vanilla Cake
(3) Vanilla Buttercream Frosting
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Hey Terry, tanx for the recipe
You are welcome Naomi.
Tanx for the recipe. God bless you.
You are welcome.
This is Indeed a good Recipe information for me, never knew you can separate the eggwhite from the Yolk for a desired color. Thumb up for Terry
Thanks Esther.
Thanks for sharing Terry
You are welcome.
Terry wow impressed you look great.
Thanks Osato.
Big thanks Terry but I’ll like to know if the egg whites were mixed with a mixer or a whisk for sometime to break it up before mixing in milk and flavour,since it was not stated or is it wrong to whisk the egg?
Hi Blessing. They were not mixed with a mixer or whisk. I used a spoon to mix them with the milk.
Thks
You are welcome.
I ve learnt a lot from u Terry, thanks n keep up d good work
You are welcome Ijeoma.
Keep the gud work up boss! Pls what is the shelf life of cake that has milk included in its recipes?
A lot of factors determine shelf life of cakes (quality of ingredients, proper baking, temperature, weather conditions, proper storage, et cetera). It is thus impossible to give a definite answer to your question.
I get your points Master. Thank you.
You are welcome.
Terry pls I will be making white cake coming Friday using 10inches pan, how do I go about it? Am I to multiply the recipes by two or half? Tanks.
By 2. Depending on the height you want to achieve.
Thank you for this recipe, Terry.
Hi Terry, I was wondering if the vanilla extract measurement is off on this recipe? Seems a lot.
Its not.