Really good white cake recipe

15 years ago

I had to make a requested plain cake for a friend the other day. White cakes are not really popular here so I decided to look in my mother's old Better Homes and Gardens Cookbook, which would have to be older than I am :-) for a recipe. I have to admit I've tried Pixistix' Hot Milk Cake and wasn't overwhelmed. The recipe I chose was

White Cake Supreme

3/4 cup shortening (note: I used butter as we don't have shortening here)

1 1/3 cups sugar (I used caster/superfine sugar)

1 1/2 teaspoons vanilla

2 1/2 cups sifted cake flour (I used all-purpose as we don't have cake flour)

3 teaspoons baking powder (I was a bit dubious about this so used 2 1/4 teaspoons)

1 teaspoon salt

1 cup skim milk (I used 2%)

5 egg whites

1/3 cup sugar (as above)

As I used butter I creamed it with the 1 1/3 cups sugar until as light as possible. Then added the vanilla. Next, the flour sifted with the salt and baking powder, added alternately with the milk. In a separate bowl, whip the egg whites foamy, then gradually beat in the 1/3 cup sugar until you have soft peaks. Gently fold into the batter mixture.

The instructions say to bake in two paper-lined 9 x 1 1/2" round pans at 375 for about 30 minutes, but as you will have guessed I didn't do that :-) In fact I had tripled the mixture and baked in two deep paper-lined 10" square pans for rather longer, keeping an eye on them.

The cake was extremely moist and had a nice texture, not unlike a vanilla version of my chocolate cake. DH and I have been nibbling the leftovers (I only used 1 1/2 of the finished cakes) since Saturday and it's still good. I will definitely make this one again.

Featured Answer

Patrica Bjorling

6 years ago

This has been my go-to white cake recipe for 45 years. I just moved and can't find my old BH&G cookbook. Thank goodness I found your website. I always put chocolate buttercream frosting on it.

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Comments (10)

lindac
15 years ago
I'm sure it was "better with butter" but not as white. I use a similar recipe, but sub some corn starch for part of the flour....and I too use butter. It's white enough for me!
Linda C
colleenoz
Original Author
15 years ago
It was more off white :-) and I think even if shortening was available I'd still use butter, which I prefer.
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User
15 years ago
Sounds delish Colleen. My family loves your Chocolate cake so I know they will love this one too.

Been awhile since I baked a cake, I'm probably due.
User
15 years ago
Colleen , I have a question.

Do you think this cake would work well as a layer cake with a whipped cream and raspberry filling and whipped cream icing?
annie1992
15 years ago
Colleen, I agree, I think a white cake made with butter is "white enough", put down that shortening and walk away!

Annie
colleenoz
Original Author
15 years ago
Chase, I made this as a layer cake with a vanilla Vienna buttercream filling and frosting so I don't see why not. The original is baked in two layers so presumably it's intended to be filled.
Traditionally here jam and cream is the filling for a Victoria sponge cake- this is my no fail recipe (even people who have said "I can't make a sponge cake have come back and said "Hey! That recipe really works!") Generally the top is just dusted with powdered sugar but I don't see why you couldn't top with whipped cream.

No-Fail Sponge Cake

4 eggs, separated
3/4 cup superfine sugar
1 tsp vanilla
1 cup cornstarch
1 heaped teaspoon baking powder

Preheat oven to 350F, grease and paper line two deep 8" pans.
Beat egg whites until soft peaks form. With mixer running, slowly add sugar and beat until stiff peaks form. Keep mixer running and add egg yolks and vanilla. Now gently fold in cornflour mixed with baking powder until just combined.
Pour mixture into prepared pans and bake about 45 minutes, or until well risen and firm to touch in the centre. Cakes should slightly shrink away from sides of tins. Remove from oven and immediately turn out of tins onto wire racks to cool.
Fill with jam and cream or use as the base for sponge tortes.
To make this a chocolate sponge, substitute 1/4 cup of sifted cocoa for 1/4 cup of the cornflour.
coconut_nj
15 years ago
White cake is Christy's all time favorite cake. I can't wait to be able to make it for her. It will be a while but I will let you know how it works out. It's good to know that you tripled it successfully. The sponge looks nice too.
colleenoz thanked coconut_nj
plllog
6 years ago
Thanks, Colleen! I have a Better Homes, but I forget it. :) Sometimes one just needs a white cake. :)

Re "Never-Fail", well, no wonder! You have baking powder in it! Hard to fail with baking powder. :) My favorite sponge has similar proportions, though half and half potato starch and almond flour, and it has a full cup or sugar but no bp. I've copied yours to my saved recipes, too. Sometimes baking powder is just the thing. :)
colleenoz thanked plllog
bragu_DSM 5
6 years ago
use kerrygold, it might be even better ....
colleenoz thanked bragu_DSM 5

Really good white cake recipe

Patrica Bjorling

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lindac

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Really good white cake recipe

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