San's Betty Crocker's Silver White Cake
Prep: 10 minutes (yeah, right). Bake: 45 minutes. Cool: 1 hour 10 minutes.
Servings: ~12. Pans: 13"x9" rectangle, two 9" round pans, or three 8" round pans.
- 2 1/2 cups cake flour
- 1 2/3 cups sugar
- 2/3 cup butter
- 1 1/4 cups milk
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp almond extract
- 5 large egg whites
- Heat oven to 350 F. Grease and flour bottom and sides of pan(s).
- Beat everything except egg whites with an electric mixer on low speed 30 seconds. Use a spatula to scrape the bowl, then beat on high speed for 2 minutes, scraping the bowl occasionally.
- Beat in egg whites on high speed for 2 minutes, scraping the bowl.
- Pour into pan(s).
- Bake times:
13"x9": 40-45 minutes. 9": 30-35 minutes. 8": 23-28 minutes
Bake until toothpick inserted in centre comes out clean, or when cake springs back when touched lightly in centre.
- Cool rectangle in the pan on a wire rack. For rounds, cook 10 minutes, then remove from pans to wire rack and allow to cool completely.
Variations that I have done:
- Chocolate glaze: Cover pan with a chocolate glaze. ...I bet this would be deadly with a ganache.
- Blackberry chocolate: fill layers with blackberry filling and cover with chocolate glaze or chocolate buttercream. Make sure the blackberry filling is not liquidy, or else you end up with what looks like a beheaded cake. Behold:
- Cinnamon swirl: sprinkle (okay, I mean dump) a bunch of cinnamon on top of the batter before baking, take a chopstick and swirl the cinnamon around. After cooling, cover it with a simple powdered sugar icing. Here is a quickly taken, phone-quality photo:
Ones that I have thought about, but haven't tried yet:
- adding dried fruit, especially raisins and pineapples, or mangoes!
- pumpkin cake!
- apple cake!
- instead of cake flour, substitute 2 1/4 cups all-purpose flour (not self-rising). This is the original recipe, and I haven't tried it, to be honest. I bought some cake flour a while ago to make a birthday cake with this recipe, and it turned out so well I didn't want to mess with it, and bought more cake flour to have around.
- instead of almond extract, use vanilla extract. Mmm vanilla extract. I love the almond flavour in this, because it gives the cake itself some character. Also I don't normally give it 1 tsp, I give it 1 tsp and a little tiny splash. This is me cooking, after all.