A white layer-cake is an All-American classic.
Tips for Making White Cake
Creaming the butter and sugar is an important step that gives the cake volume. Adding the flour or milk all at once will deflate the batter; add ingredients in batches, alternating between them when possible. Fold in the beaten egg whites until they are just incorporated -- don't over-mix. To butter pans, used softened butter instead of melted butter. For even baking, always rotate the pans inside the oven. Let the cakes cool for 20 minutes in the pan on a wire rack before unmolding. They are less likely to crack.
Recipe for White Cake
Try today's featured recipe for White Cake.