This Moist White Cake recipe is your ticket to creating a dessert that’s not only a treat for the taste buds, but also a feast for the eyes. With its pristine white crumb and the option to add a hint of almond or butter flavour, you’ll be making a cake that’s as versatile as it is delicious.
Ingredients:
- 2 1/2 cups all-purpose flour (or 2 3/4 cups cake flour for an even whiter cake)
- 2 cups sugar
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup shortening
- 1/4 cup room temperature butter
- 1 cup sour cream
- 1/2 cup milk
- 2 teaspoons vanilla extract (you can use clear extract for a whiter cake)
- 1/2 teaspoon almond emulsion (optional)
- 1 teaspoon butter extract (optional)
- 6 large egg whites
Method:
Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake tins and line the bottoms with baking paper.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a separate large bowl, cream the shortening and butter with the sugar until light and fluffy.
Add the egg whites one at a time to the creamed mixture, beating well after each addition.
Stir in the vanilla extract, almond emulsion and butter extract (if using).
Add the flour mixture to the creamed mixture alternately with the sour cream and milk, starting and finishing with the flour mixture. Mix until just combined.
Pour the mixture evenly into the prepared tins.
Bake for 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Leave the cakes to cool in the racks for 10 minutes, then turn out onto wire racks to cool completely.
