White butter cake

White butter cake recipe in three layers



° 3 cups flour cake or 2-1/2 cups flour unaudited for all purposes

° 4 teaspoons baking powder

° 1/4 teaspoon salt

°1 cup butter

°1 cup sugar

°2 teaspoons vanilla

°1 1/3 cup half and half or light cream

°Egg white 8

°1 cup sugar

°One unforgettable recipe for white chocolate frosts


Lightly grease and grease with three 8 × 1-1/2 inches or 9 round bread pans x 1-1/2 inches. Sit aside.

In a medium bowl, mix the flour, baking powder and salt. Sit aside.

In bowl, whisking butter with an electric blender for 30 sec. Add 1 cup of sugar and vanilla. Hit even fluffy.

Add the flour mixture alternately with half and half to the cream mixture, whisking on low to medium speed after each addition until combined.

Clean rackets. In another large bowl, whisk the egg whites over medium to high speed until soft peaks (curly edges) form. Add 1 cup of sugar gradually and beat at high speed until solid peaks form (straight edges).

Fold the egg whites gently, about 1/4 at a time, into a creamy mixture. (If necessary, transfer the mixture to a larger bowl.)

Divide the mixture into ready basins. Bake in 350 ° F oven for about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near the centers comes out clean *.

Place cool layers in sinks on wire shelves for 10 minutes. Take the layers out of the utensils and cool completely on the wire racks.

Frost with memorable white chocolate cream. Cover and refrigerate. Leave at room temperature for 30 minutes before serving.

Enjoy !