The best white birthday cake

Yield: 1 servings

Measure Ingredient
¾ cup Unsalted butter 175 mL
1½ cup Sugar 375 mL
4 \N Extra large egg whites 4
2 teaspoons Pure vanilla extract 10 mL
1 cup Milk 250 mL
3 cups Sifted cake flour 750 mL
4 teaspoons Baking powder 20 mL
½ teaspoon Salt 2 mL
5 cups Sifted icing sugar 1.25 L
½ cup Unsalted butter 125 mL
1 \N Pasteurized egg white 1
1 teaspoon Pure vanilla extract 5 mL
¼ cup Warm water; (approx.) 50 mL


Cream butter until light.

Beat in sugar gradually and continue beating until fluffy.

Beat in egg whites.

Add vanilla.

Sift flour with baking powder and salt. Stir well. Blend into butter mixture alternately with milk in three or four additions, beginning and ending with flour mixture, just until mixed.

Transfer batter to a buttered (and lined with parchment paper) 12"/30 cm springform pan; 2 9" pans; 9"X13" pan; large baking sheet etc. Bake in a preheated 350F/180C oven for 25 to 35 minutes depending how thick the cake is. Test for doneness. Cool on rack.

For the icing, beat butter until light. Beat in 1 cup/250mL icing sugar.

Beat in egg white and vanilla. Add 2 cups/500mL icing sugar and beat well.

Add remaining sugar with water until fluffy. Cover with plastic wrap until ready to use.

Ice cake as you wish.

Converted by MC_Buster.

NOTES : You can cut and decorate this cake like a fish as I did on the show, or in any way you like.

Converted by MM_Buster v2.0l.

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