Recipe White Cake:
NOTE: This quantity of Ingredients Makes one 9 x 13-inch sheet cake or 24 cupcakes .
Ingredients :
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 stick (4 ounces) salted butter, at room temperature
1/4 cup solid vegetable shortening
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
5 large egg whites
3/4 cup whole milk
2 teaspoons baking powder
1/8 teaspoon salt
1 stick (4 ounces) salted butter, at room temperature
1/4 cup solid vegetable shortening
1 1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
5 large egg whites
3/4 cup whole milk
Preparation :
1. Preheat the oven to 350°F. Grease a 9 x 13-inch metal baking pan and line the bottom with parchment paper. (Or see the cupcake variation below.)
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, with an electric mixer, beat the butter and shortening until softened. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Beat in the vanilla and almond extracts.
5. Add the egg whites, one at a time, beating well after each
addition. Scrape down the sides of the bowl as needed.
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
White Cupcakes:Line 24 cups of 2 muffin tins with paper liners and fill two-thirds full with batter. (Or use 1 muffin tin and bake in two batches.) Bake at 350°F until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, with an electric mixer, beat the butter and shortening until softened. Add the sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Beat in the vanilla and almond extracts.
5. Add the egg whites, one at a time, beating well after each
addition. Scrape down the sides of the bowl as needed.
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center of the cake comes out clean, 35 to 40 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the wire rack, peel off the parchment paper, and then turn the cake right side up onto the rack to cool completely.
White Cupcakes:Line 24 cups of 2 muffin tins with paper liners and fill two-thirds full with batter. (Or use 1 muffin tin and bake in two batches.) Bake at 350°F until a wooden pick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
