Prep 30 mins
Cook 40 mins
Nice light white cake. Delicious served filled with whiped cream or pastry cream and berries, peaches or pineapple.
- 1 egg yolk
- 2 whole eggs
- 2 cups sugar
- 2 teaspoons salt
- 1 1⁄2 tablespoons baking powder
- 5 1⁄4 cups cake flour
- 1 cup oil
- 20 egg whites
- 1⁄2 cup granulated sugar
- 2 teaspoons cream of tartar
- Preheat oven to 400 degrees F.
- Grease 3- 12 inch cake pans, set aside.
- In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
- Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
- Whip until smooth and appearance is light and yellow.
- Add Oil.
- Continue to mix 1 minute until fully incorporated.
- In a separate clean, dry bowl, with wire whip, add Egg Whites.
- Whip until stiff, but not dry peaks.
- In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
- Remove egg white mixture to a large, dry mixing bowl.
- Incorporate the first mix a little at a time by folding in and mixing by hand.
- Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
- Spoon finished mixture into cake pans, spreading evenly.
- Bake at 400 degrees for 35 to 40 minutes.
- Cooking time may vary according to equipment and environment.
- If using an alternate size pan, the heat should be adjusted.
- The deeper and wider your cake pan, the lower you should have the heat.
- Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
- Cool cakes on rack before removing from pans.
- Fill layers with desired filling and frost with lots of whiped cream.
I made this cake BUT I had to do so twice because of the amount of flour as printed on this version. Basically, I could only use 1 and one-fourth cups of flour Maximum (one and one-fourth, NOT 5 and a fourth). So, I'm not sure how other reviewers didn't note this problem unless the recipe has been altered somehow from original printing. That said, once I make that change and lightened the batter a bit with a cup of the whipped whites before folding in - it was just the white cake I was looking for. Other tips: unmold cake onto rack immediately to avoid uneven shrinking. Also - this cake filled an 11 x15 inch sheet pan, and my cake served over 30 people once filled and frosted, so the quantity is probably another typo?
Still - excellent light and delicate white cake once you get it right.
A delicious cake, I added a tablespoon of imported vanilla, just because we like it. I made this cake in 4-10 inch round cake pans and froze 2 for another time.
this formula is fantastic (just what i needed for a light wedding cake)but needed a few modifications. this is very similar to a sponge cake i teach in my baking classes by bo friberg and this, like his, is no-fail! the cake is very light, sweet and perfect for any light filling or mousse. i increased the sugar and oil slightly to add some sweetness and to compensate for fat-loss from eggs, respectively. in addition, do not grease the sides of the pan. the cake will shrink. merely use a paring knife to free the side of the cake once it cools in the pan.