Recipe: Perfect White Cake (egg whites)

Recipe: Perfect White Cake (egg whites) Delicious, fresh and tasty.

White Cake (egg whites). This BEST white cake recipe yields a fluffy, snow-white cake that's light and soft but still sturdy enough to stack or cover with fondant. To keep this cake pure white, we're not using any egg yolks and instead we are going to beat our egg whites to stiff peaks (if you've made my meringue cookies. A delicate bundt egg white cake or Gugelhupf with raisins, almonds and candied lemon peel.

In a mixing bowl, beat egg whites until foamy.

A wide variety of egg whites cake options are available to you, such as bag, single package, and box.

With your extra egg whites, you can make an impressive layer cake with this recipe from Williams-Sonoma's Kitchen Library Series: Cakes, Cupcakes & Cheesecakes by Sarah Tenaglia.

You can have White Cake (egg whites) using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of White Cake (egg whites)

1. You need of (10oz, 285g) cake flour.

2. It’s of baking powder.

3. You need of baking soda.

4. You need of salt.

5. It’s of (12 oz, 340g) granulated sugar, 1/2 cup set aside.

6. You need of (10 oz, 283g) unsalted butter at room temperature.

7. Prepare of (8 oz, 230g) plain yogurt at room temperature.

8. You need of real vanilla extract.

9. It’s of fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly).

Decorated with toasted almonds, it yields about ten servings.

Ingredients There are always soufflés and egg white omelettes to be had, but more out-of-the-box uses for whites don't always jump to mind.

The good news is, you Angel food cake is a classic crowd-pleaser, but it's also been known to collapse in the oven, making it a stressful undertaking for even experienced bakers.

Desserts, breads, drinks, and more can be made with your leftover egg whites.

White Cake (egg whites) instructions

1. Preheat the oven to 350°F..

2. Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan..

3. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar..

4. Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening..

5. With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining yogurt and vanilla..

6. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter..

7. In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium high and whip the whites to firm peak..

8. Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white..

9. Divide the batter evenly between the 3 pans and spread so its level..

10. Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean..

11. Cool 10 minutes in the pan and then turn out onto a cooling rack..

12. I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes).

Discover exactly what to do with egg whites!

Wondering what to do with leftover egg whites?

There are so many egg white recipes that make excellent use of any extras you might have.

See more ideas about Chiffon cake, Cake and Cotton cake.

Using all egg whites in the cake makes it lighter and spongier.