Tender White Cake
PDF
- Prep
- 0:15:00
- Cuisine
- American
- Filed Under
- Desserts
- Preheat the oven to 350 °F. Prepare two 8″ × 2″ or 9″ × 2″ round pans; a 9″ × 13″ pan; or 2 standard cupcake pans by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep.
- Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
| 2 3⁄4 cups |
Cake Flour |
| 1 2⁄3 cups |
Granulated Sugar |
| 1 tbsp |
Baking Powder |
| 3⁄4 tsp |
Table Salt |
| 12 tbsp |
Unsalted Butter |
- Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
| 4 each |
Egg Whites |
| 1 each |
Egg |
- In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1⁄3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
| 1 cup |
Full-Fat Vanilla Yogurt |
| 2 tsp |
Pure Vanilla Extract |
| 1 tsp |
Almond Extract |
- Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8″ or 9″ rounds; 23 to 26 minutes for a 9″ × 13″ × 2″ sheet cake; or 20 minutes for cupcakes.