White Cake

White Cake

  • 2 3/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 tablespoon white distilled vinegar
  • 2 teaspoons vanilla

Preheat the oven to 350.  Spray three 8-inch pans with non-stick spray.

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

In a separate bowl (clean and grease-free), whip the egg whites with an electric mixer until soft peaks form.  Whip for another minute or two until the whites are not quite stiff, but stay on the beaters when you lift them up.  The whites should still be quite wet, not dry.

Add the milk, sour cream, vinegar and vanilla to the dry ingredients and whisk vigorously for about two minutes until well combined.  Gently fold in the whipped egg whites in three additions for a light and airy batter.

Divide the batter between the pans.  Bake for about 18-22 minutes, until risen and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely before frosting with your favorite buttercream.


For my perfect buttercream recipe, click here.  I frosted this cake with vanilla buttercream, slightly flavored with almond extract, and tinted a subtle blush color.


Recipe from Curly Girl Kitchen

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