Total Time
45mins
Prep 20 mins
Cook 25 mins

This recipe is from the King Arthur Flour Baker's Companion. It's one of the many recipes I tested when making my daughter's first birthday cake. Although this one was a little too soft for sculpting, it tasted fantastic; very fine and moist. This one I filled with an apricot filling.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F (I have found that if you lower the oven temperature to 325, it will often prevent the "doming" of the layers.
  2. Grease and flour 2 8-inch pans OR butter and line with parchment paper.
  3. In a large mixing bowl, cream together the butter, shortening, baking powder, sugar, salt and extracts until light and fluffy, about 6 minutes.
  4. Add the egg whties to the butter mixture one at a time, beating well after each addition.
  5. Stir 1/3 of the flour into the creamed mixture, then half the milk.
  6. Repeat process, ending with flour.
  7. Be sure to scrape the sides of the bowl down after each addition.
  8. Pour the batter into the prepared pans.
  9. Bake for about 23 minutes, or until cake tests done.
  10. Cool completely in pans on wire racks.
Most Helpful

I've been searching for the ultimate White Chocolate Cake for a long time. I wanted one that used only egg whites and that's not easy to find. The white chocolate taste in this one is good, but it's not as light as I would have preferred. The baking time recommended was 23 minutes, mine took 35. That's not bad. Not sure whether I'd bake it again, or continue my search.

sandraleegarth April 14, 2011