White Cake

Ingredients

4 egg whites

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter or shortening, softened

1 3/4 cups sugar

1 teaspoon vanilla

1 1/3 cups buttermilk or sour milk

Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13x9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

4. Makes 12 to 16 servings.

Tip

Coconut White Cake:

Prepare as above, except stir 3/4 cup toasted flaked coconut into batter.

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