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.
(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
(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.
(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.
(1) Vanilla Cake