White Sheet Cake
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Martha Stewart Living, October 2003
- Yield Makes one 12-by-17-inch cake
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Ingredients
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking sheet and wire rack
- 4 1/2 cups sifted cake flour (not self-rising), plus more for baking sheet
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 1 1/2 tablespoons pure vanilla extract
- 2 1/4 cups sugar
- 7 large egg whites
Directions
- Preheat oven to 350 degrees. Butter a 12-by-17-by-1-inch rimmed baking sheet. Line bottom with parchment paper. Butter parchment, and dust with flour, tapping off any excess. Set sheet aside.
- Into a medium bowl, sift together flour, baking powder, and salt; set aside. In a measuring cup, combine milk and vanilla; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until very smooth. With mixer on medium speed, add sugar in a slow, steady stream; beat until mixture is light and fluffy, about 3 minutes.
- Reduce speed to low. Add reserved flour mixture in three batches, alternating with reserved milk mixture, and starting and ending with flour. Mix until just combined; do not overmix. Set aside.
- In a clean bowl, beat egg whites until stiff but do not let dry peaks form. Fold one-third of the egg whites into batter to lighten, then gently fold in remaining whites in two batches.
- Scrape batter into prepared sheet; smooth top with an offset spatula. Bake in oven until cake is springy to the touch and a cake tester inserted in the center comes out clean, about 30 minutes. Transfer to a wire rack, and let cool 15 minutes. Loosen sides of cake with a small metal spatula or paring knife; invert onto a buttered wire rack. Peel off parchment. To prevent splitting, reinvert cake so top is facing up. Let cake cool completely.
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Great recipe, although for some reason there was a deflated area in the middle of my cake, still slightly gooey even when the rest of the cake was perfectly done; have no idea why. I just cut a rectangle out of the cake that included that deflated piece, so then I had two pieces of cake, I just pushed them together and iced it and nobody ever knew. I made this for my daughters kindergarten teachers birthday. Make sure you sift the flour before measuring it.
great recipe, as usual. Made this for my daughters 8th birthday and it was a hit. Filled it with strawberry jam and iced it with Martha's Swiss meringue buttercream. Yum!