Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes White Sheet Cake for Block and Bootie Cakes 3.2 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 9-by-13-inch cake Use this cake recipe when making our Block Cakes and Bootie Cakes. Ingredients 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature, plus more for pan 4 ½ cups sifted cake flour (not self-rising), plus more for pan 2 tablespoons baking powder ¾ teaspoon salt 1 ½ cups milk 1 ½ tablespoons pure vanilla extract 2 ¼ cups sugar 7 large egg whites Directions Preheat oven to 350 degrees. Butter a 9-by-13-by-2-inch baking pan. Line bottom with parchment or waxed paper. Butter paper; dust with flour. Tap out excess; set aside. Sift together flour, baking powder, and salt into a medium bowl, and set aside. Combine milk and vanilla in another bowl; set aside. Place butter in a mixing bowl; using an electric mixer, beat until pale and creamy. Add sugar in a steady stream; continue beating until mixture is light and fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with milk mixture and starting and ending with flour; beat just until combined. Do not overbeat. In another mixing bowl, beat egg whites until stiff peaks form. Fold one-third of the whites into the batter just until combined. Fold in remaining whites in two batches. Pour batter into prepared pan; smooth top with a spatula. Bake until a cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 35 to 45 minutes. Transfer to a wire rack; let cool in pan at least 15 minutes. Run a paring knife around sides to loosen; invert cake onto rack. Remove paper; reinvert cake to prevent splitting. Let cool completely. Cook's Notes This cake can be made ahead and stored, wrapped well in plastic, up to one day in the refrigerator or up to one week in the freezer. Let come to room temperature before decorating or serving. Rate it Print