Easiest Way to Make Perfect White Cake (egg whites)

White Cake (egg whites). Fold your egg whites gently into the rest of your white cake batter. I always recommend doing this part by hand. A white cake is made with egg whites (no yolks), which gives the cake a beautiful snow-white color.

White Cake (egg whites) Gently tap the cake pans on the counter a couple times to release any air bubbles. This is a white cake so it calls for only egg whites…no yolks. Yolks will give the cake a yellow tinge. You can cook White Cake (egg whites) using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of White Cake (egg whites)

  1. You need 2 cups of (10oz, 285g) cake flour.
  2. It's 3/4 teaspoon of baking powder.
  3. Prepare 1/2 teaspoon of baking soda.
  4. You need 3/4 teaspoon of salt.
  5. You need 1 1/2 cups of (12 oz, 340g) granulated sugar, 1/2 cup set aside.
  6. Prepare 2 1/2 sticks of (10 oz, 283g) unsalted butter at room temperature.
  7. You need 1 cup of (8 oz, 230g) plain yogurt at room temperature.
  8. You need 1 tablespoon of real vanilla extract.
  9. It's 6 of fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly).

The first step in this recipe calls for frothing the egg whites until they hold stiff peaks. You'll then set those aside and fold them in at the very end. The frothed eggs help the cake to be fluffy and light. A white cake recipe only uses the whites of the egg, sometimes whipped and then folded into the batter, sometimes added directly to the butter/sugar mixture.

White Cake (egg whites) instructions

  1. Preheat the oven to 350°F..
  2. Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan..
  3. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar..
  4. Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening..
  5. With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining yogurt and vanilla..
  6. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter..
  7. In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium high and whip the whites to firm peak..
  8. Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white..
  9. Divide the batter evenly between the 3 pans and spread so it's level..
  10. Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean..
  11. Cool 10 minutes in the pan and then turn out onto a cooling rack..
  12. I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes).

Vanilla cake uses both the egg whites and the egg yolks (usually) and results in a slightly off-white colored cake but in my opinion has the most flavor. For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. You can use the egg yolks to make creme brulee or Boston cream pie. How to bake even, flat cakes? I've finally got myself a few cake strips, and it works like a charm.

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