Recipe by Sarah Phillips; Food styling and photos to Kelly Hong © 2007 Sarah Phillips CraftyBaking.com
Every baker serious about baking, needs a basic White Cake recipe, because you can do so much with it. We use this with the Shabby Chic Rose Cake because it makes the perfect sturdy cake base from which to decorate on. Some white cake recipes can use 6 to 8 large egg whites, which I find have a drying effect on the recipe. When I develop white butter cake recipes, such as this one, I substitute some of the egg whites with whole eggs, without affecting its color; it's because of the presence of a still larger percent of egg whites in the recipe. The result is a more flavorful and moister cake, with longer storage capabilities. I use my ingredients cold from the refrigerator because I found that the friction from stand mixer blades against them will quickly warm the cake's ingredients to the optimal finished batter temperature of 68 -72 degrees F.
CAKE RECIPE HELP
Cake decorated with White Chocolate Raspberry Ganache Frosting and Filling, flavored instead with strawberry jam and filled with strawberry pie filling. The cake is bordered by thin pieces of white chocolate.
CYNDI65, Premium Member, SAYS: "Sarah, this is an awesome cake recipe that I have made tons of times in the past few months. I sometimes sub the (1 1/2 cups) white sugar with... 1 cup white sugar and 1/2 brown sugar - very slightly packed... for my caramel cake. I frost it with my Caramel Icing. I used this white cake recipe (I love this one), halved the batter, added 3 ounces melted chocolate to one half and swirled batter together in pan. Oh my! It was soooo good! " See also the Classic Two-Layer Marble Cake, Redux