White Cake (egg whites)
White Cake (egg whites)

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, white cake (egg whites). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

With your extra egg whites, you can make an impressive layer cake with this recipe from Williams-Sonoma's Kitchen Library Series: Cakes, Cupcakes & Cheesecakes by Sarah Tenaglia. Decorated with toasted almonds, it yields about ten servings. A delicate bundt egg white cake or Gugelhupf with raisins, almonds and candied lemon peel.

White Cake (egg whites) is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. White Cake (egg whites) is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook white cake (egg whites) using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make White Cake (egg whites):
  1. Take 2 cups (10oz, 285g) cake flour
  2. Get 3/4 teaspoon baking powder
  3. Get 1/2 teaspoon baking soda
  4. Get 3/4 teaspoon salt
  5. Take 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside
  6. Prepare 2 1/2 sticks (10 oz, 283g) unsalted butter at room temperature
  7. Make ready 1 cup (8 oz, 230g) plain yogurt at room temperature
  8. Get 1 tablespoon real vanilla extract
  9. Get 6 fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)

For a white cake, egg whites are used instead of whole eggs because the egg yolks give the cake a yellowish color. My cakes turned out even, flat and white on the edges. The strips are affordable, don't take much space in the kitchen, and if you like making layer cakes then it's a must. How to preare egg white cake: Beat the egg whites until stiff peaks form and store in the fridge.

Instructions to make White Cake (egg whites):
  1. Preheat the oven to 350°F.
  2. Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
  3. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.
  4. Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening.
  5. With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl. - With the mixer running on low speed, add the remaining yogurt and vanilla.
  6. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. - Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  7. In another bowl, whip the egg whites on medium high until they form soft peaks. - Turn the mixer to medium low and slowly add the other 1/2 cup sugar. - Turn the mixer to medium high and whip the whites to firm peak.
  8. Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white.
  9. Divide the batter evenly between the 3 pans and spread so it's level.
  10. Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
  11. Cool 10 minutes in the pan and then turn out onto a cooling rack.
  12. I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes)

Beat the softened margarine, sugar and the lemon zest until obtain a very creamy mixture. There are always soufflés and egg white omelettes to be had, but more out-of-the-box uses for whites don't always jump to mind. The good news is, you Angel food cake is a classic crowd-pleaser, but it's also been known to collapse in the oven, making it a stressful undertaking for even experienced bakers. Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe. In a mixing bowl, beat egg whites until foamy.

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