So…everyone needs a “go to”…reliable….guaranteed tasty white cake. White cakes are so flexible they can be grand…
The wedding cake is the four tier wedding cake I made for my daughter last year. It is this vanilla cake recipe made numerous times over…by the time I was done I could quote this recipe and make it in my sleep! Each layer is split and filled with Swiss Meringue Buttercream and strawberry jam then crumb iced (the base layer to make the cake smooth) covered with marzipan and then covered in fondant and then decorated….what a challenge but it was worth every minute of stress! The simple cupcakes are topped with Swiss Meringue Buttercream and sugar baby feet. Hope this shows you that this in ONE versatile cake. I found this on a site called Sweetapolita…check it out…the cakes she has on there are amazing! Her cakes are to die for…I get fat just looking at them.
1 1/2 c whole milk
7 …yes 7…large egg whites
1 whole egg
1 T vanilla extract
1 t almond extract
380 g plain flour
450 g of caster sugar
50 g cornflour
25 g baking powder
1 t salt
170 g butter ….cubed
85 g vegetable shortening
Preheat the oven to 180 c. Prepare the pans by greasing, lining the pans with parchment and flouring. Now….one batch of this will make 4 8″ pans with a cake about 1″ deep. Perfect for a 4 layer cake…or I can do a 6″ and 8″ and 6 cupcakes. As I use it for lots of different sizes you just have to play about with how much you need to make.
In a large measuring cup put 1/2 c of the milk, the egg whites and whole egg and both the extracts….mix the whole thing together. Pop it to one side.
Sift the flour and cornflour into your mixing bowl, add the sugar, baking powder and salt and mix with the paddle attachment on low to make sure it’s all evenly combined.
Add the butter and shortening and mix for about 30 seconds then add the left over 1 c of milk and mix on medium for about 90 seconds.
Scrape the side of the bowl and add the mixture you have in the measuring jug in 3 separate additions. Mix for about 30 seconds inbetween each addition.
You should have lovely silky batter. Pour into whatever size pans you have prepped.
Pop into the oven on a middle shelf…now no peeping for at least 20 minutes! I find that cupcakes take about 18 minutes…a 6″ cake that is about 3 inches deep when risen takes about 40 minutes….8″ pan that is 1″ takes about 20 minutes. If you are making anything larger than about 9 inches will need a flower nail popped into the middle to help convect the heat and help it cook more evenly…also a baking tray over the top of the pan works as well.
Cool on a wire rack and then decorate and top as you wish. Of all the times I have made this cake not one person has said they don’t like it!