Yummy Fluffy White Cake
This recipe is adapted from my Grandmother’s Betty Crocker Recipe Book. It creates a beautifully fluffy yummy white cake. This recipe will make 2 – 8 inch layers. The key is to whip the eggs until they form a stiff peak and gently fold in the remaining batter into the eggs. This creates the light, airy, fluffy goodness that we generally associate with angel food cakes or chiffon cakes. Try this Yummy Fluffy White Cake Recipe today with this Easy Peanut Butter Buttercream Frosting Recipe for a super tasty combination!
Yummy Fluffy White Cake Recipe
Ingredients:
1/4 cup unsalted butter
1/4 cup High Ratio Shortening 3 lb.
2 1/4 cups sifted cake flour Pillsbury Softasilk Cake Flour Enriched Bleached, 32 oz
2 /2 tsp baking powder
1/2 tsp salt
1/2 cup water
1/2 cup milk
2 tsp almond flavoring Rodelle Pure Extract, Almond, 16 Ounce
4 egg whites
Directions:
Add egg whites into mixer and whip until the whites form a stiff peak
Combined sifted cake flour, baking powder and salt in a separate bowl.
Remove egg whites from mixer and place into a separate bowl.
Place unsalted butter and shortening into the bowl with a paddle attachment and combine until fluffy.
Add cake flour mixture and milk mixture a little at a time until well combined.
Once it is all combined and looks like a cohesive batter, fold into egg whites with a rubber spatula.
Do not place back into the mixer!
Prepare two 8 inch baking pans and preheat oven to 350.
Bake layers 30 to 40 minutes until baked.
Enjoy!!
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