A classic recipe for a tender, white butter cake that serves as the perfect base for a coconut cake. The recipe uses separated eggs, with the whites beaten and folded in for a light, delicate crumb.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 1 cup | Butter, Creamed |
| 2 cups | Sugar |
| 4 | Egg Yolks |
| 4 | Egg Whites |
| 1 1/2 teaspoons | Vanilla |
| 2 2/3 cups | Cake Flour, Sifted |
| 1/2 teaspoon | Baking Powder, Sifted |
| 1/2 teaspoon | Salt, Sifted (for batter) |
| 1/4 teaspoon | Salt (for egg whites) |
| 1 cup | Milk |
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream the softened butter. Gradually add the sugar and beat until the mixture is light and fluffy.
- Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla.
- In a separate bowl, sift together the cake flour, baking powder, and ½ teaspoon of salt.
- Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Mix on low speed until just combined.
- In a separate, clean bowl, beat the 4 egg whites with the ¼ teaspoon of salt until stiff, glossy peaks form.
- Gently fold the beaten egg whites into the cake batter in three additions until no white streaks remain.
- Divide the batter evenly among the three prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool in the pans on a wire rack for 10 minutes before inverting them to cool completely.
Note
This is a classic white cake recipe, perfect as a base. To make it a “Coconut Cake,” you would typically use a coconut-flavored frosting or filling, such as a seven-minute frosting with shredded coconut mixed in.
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