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This classic white cake recipe is light and airy in texture and adaptable to a variety of flavors and fillings.
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans. Set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
Divide batter evenly between prepared pans. Bake 29-34 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan to cooling rack; cool completely.
Dietary Fiber: <1g
The cake seemed to be a tiny bit dry., I think I baked it 4 minutes too long.
I love this cake its a nice change from the usual vanilla flavor, also if you dont need the cake to be white which I dont always since alot of times I dye the batter for special effects such as rainbow or zebra print you can just use three whole eggs instead of the 6 egg whites
Ok! I now have 2 of those cakes in the oven. I own a small cake business. I do have a white cake that I love, but, it is so unpredictable, so I am trying to replace it. I will let you all know what I think about this one. I will fill and frost it with just a basic butter-cream recipe. It was easy to put together though. The batter did look a bit thick and well balanced. No curdled look. I will review on flavor later.
As a pasty chef for 20+ years I have learned it is very important to have a few good basic cake recipes you can quickly prepare. I'm working on 12 Coconut Cakes that I will donate to and event tomorrow 3/31/2012. I must say this Classic White Cake recipe is hands down THE BEST WHITE CAKE I HAVE EVER MADE! Quick and easy with a wonderful home made tast and texture. I told my staff "our basice white cake recipe, which has been with me for 9 years has been replaced". I replaced the almond extract with Coconut Ext. and adding a hands full of fresh coconut to the batter ,it was like MAGIC! MY staff tried the cakes, before I inform them of the change at round table, and was shock. Some thought it was the eggs asking," are they from a local farm or Farmers Market". Another thought I must have bought ever box of white cake mix from the store, beacuse the cakes were made so fat and baked so quick. No! I proudly told them it was a recipe from Land O Lakes web site!! You should have seen the looks on their face. Price Less!!! Land O Lakes, I lhave loved you since I was a little girl. This is the only butter I buy and use in my home and my shop. Keep up the good work!
From the Test Kitchens...Actually making the cake ahead of time and freezing it makes it easier to frost the cake. So, I would encourage you to make the cake prior to the day you want to decorate it.A white cake filled with a lemon filling makes a very special birthday cake. You have some options for the filling. You can use canned lemon pie filling, make your own lemon pie filling ( it really is very easy and does not take many ingredients), or you can purchase a jar of lemon curd and use that for the filling. Lemon curd has a delicate flavor and is thick and very smooth. Hope your niece has a very special first birthday!
I am going to attempt to make a cake from scratch for my niece who is turning one this coming weekend. I am wondering if I can use lemon pie filling in between the layers or do I need to make something with a specific consistency? Also, can I make the cake in advance and then frost it the day of?
I found this recipe to be bland and tasted like a pancake. The texture however, was nice.
This is a nice light cake with a wonderful homemade taste. It can be used with many recipes that call for a white cake and variations. Easy to follow directions and lots of compliments.
Is a a nice basic white cake,which has an old fashioned,homemade taste to it.Made with only 5 egg whites and it was fine.Kids enjoy making this one,too!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/492
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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