4 Egg White Cake Recipe 375

HEAVENLY WHITE CAKE

Steps:

• Measure sifted cake flour, baking powder, and salt; sift together three times.
• In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
• Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
• Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

DAFFODIL CAKE

Steps:

• Preheat oven to 375°F.
• To make the cake, sift together flour and 1/2 cup sugar. Beat egg whites in a large bowl until foamy; add salt and cream of tartar and vanilla. Beat until soft peaks form. Sprinkle in 1 cup sugar, 1/4 cup at a time, beating until just blended. Fold flour mixture into egg whites, 1/4 cup at a time, using a rubber spatula.
• Beat egg yolks with orange rind, orange juice, and remaining 2 tablespoons sugar until thick and light. Stir 1/3 of the egg white mixture into the egg yolk mixture.
• Scrape yellow and white batters into an ungreased 10-inch tube pan to give a marbled effect with white layer on top. Bake 30 to 35 minutes, (check about 20 min into the cooking) or until done. Invert pan; let cool. Remove cake from pan.
• To prepare frosting, combine butter, salt, orange rind and 1 cup powdered sugar in a mixing bowl. Beat with a mixer at medium-high speed until fluffy. Add remaining sugar and orange juice alternately, beating until smooth and spreadable. Beat in lemon juice.
• Frost sides and top of cake.

VELVETY SOFT WHITE CAKE

Steps:

• Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick 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.
• Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream 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 sour cream and vanilla.
• Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
• In another bowl, whip the egg whites with the cream of tartar 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 and whip the whites to full peak.
• Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
• Bake 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.
• Cool at least 20 minutes in the pan and then turn out onto a cooling rack.
• Trim the brown edges off the cake, split each cake into two layers
• Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

MOIST BASIC CAKE

Steps:

• Set oven to 375 degrees (you will reduce the temperature after 10 minutes of baking).
• Spray bottom ONLY of a 10-inch round cake pan, then line bottom with wax paper then lightly dust with flour.
• In a bowl stir together flour, baking powder and salt; set aside.
• In another bowl combine the yogurt with oil, orange rind, vanilla, orange extract and 1 egg yolk; beat for about 2 minutes.
• Add in 1 cup sugar; beat until thoroughly combined (about 4-5 minues no sugar granules should remain).
• Add in warm milk and beat for 2 minutes.
• In another bowl beat egg whites at high speed until foamy; gradually add in the remaining 1/2 cup sugar, beating until stiff peaks begin to form.
• Add the flour mixture and egg white mixture alternately to the yogurt mixture beating at low speed.
• Transfer the batter to prepared baking pan, then tap on the counter to remove any air bubbles.
• Bake at 375 for 10 minutes.
• Reduce the oven temperature to 350 degrees and bake for about 28 minutes or until the cake tests done.
• Loosen the cake from the sides of the pan and turn out onto a wire rack.
• Peel off the wax paper and cool completely.

4 EGG WHITE CAKE RECIPE - (3.7/5)

Steps:

• Preheat oven to 350. Grease and flour two 8 or 9 inch cake pans and set aside. In a large bowl, sift together flour, sugar, baking powder and salt. Add the butter, 2/3 cup of the milk and the vanilla. Beat for about 2 minutes. Add remaining milk and the egg whites. Beat for another 2 minutes. Pour into the pans and bake for 25-30 minutes. Let cool in the pans for 10 minutes and then turn out on a rack to cool completely before frosting. Frosting: Using either a double boiler or a metal bowl placed over a pot of boiling water, combine the egg whites, sugar, cream of tartar and water. Place over boiling water and beat with a mixer until stiff peaks form, usually 7-9 minutes. Scrape the bowl occasionally. Fold in the vanilla. Two tips: Make sure the water is boiling before you start beating and make sure everything is very clean and dry. Using about 1/3 of the frosting, fold in the raisins and dates. Use this as a filling between the 2 layers. Frost the tops and sides of the cake with the remaining frosting.