Basic Sour Cream White Cake Food

MOIST SOUR CREAM WHITE CAKE RECIPE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Afterward, grease and line the cake pans.
• Then, grab a mixing bowl and whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
• After that, in a mixing bowl of your hand or stand mixer fitted with a whisk attachment, cream the butter and beat on medium speed until smooth. Afterward, at a low rate, slowly add the sugar and beat to medium-high speed for two minutes until fluffy. Then, add the vanilla extract, and use a rubber spatula, scrape the excess butter at the bowl's corners and surface.
• At low speed, gradually add the egg whites, turn the mixer on high speed, and beat the cake batter for two minutes or until it is well mixed. After that, beat in the vanilla extract and sour cream. Also, scrape down the sides and up the bowl's bottom as often as needed.
• Then, in a sequence, alternately add in the flour mixture and milk at medium speed. After that, ensure to scrape down the bowl's sides properly and whisk until the cake batter is thoroughly mixed.
• Scrape the corners and fold the batter thoroughly before diving the cake batter into the cake pans.
• Bake at 350 degrees Fahrenheit for twenty-five to thirty minutes or until a toothpick inserted in the middle and a few moist crumbs stick to the toothpick. Allow the cake to cool completely in the pans and set on a wire rack before cutting or frosting.

CLASSIC WHITE CAKE

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

SOUR CREAM WHITE CAKE

Steps:

• Preheat oven to 350. grease and flour 9x13 cake pan.
• In large mixing bowl combine all the ingredients. In electric mixer beat on low 1 minute, scraping sides occasionally. Increase speed to medium and beat 2 minutes more.
• Pour into prepared cake pan and bake 35 to 40 minutes. Cool 20 minutes on wire rack. Remove from pan.
• Frost cake, if desired.

BASIC WHITE CAKE

Steps:

• Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature.
• Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method.
• Put sifted flour, baking soda, and salt into a bowl and set aside.
• Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.
• Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.
• In a separate clean bowl with clean whisk attachment, whip eggs whites until foamy then add the cream of tartar. (on medium speed) Beat until soft peaks occur, and then gradually add in your remaining sugar. You will want stiff peaks, which took me about 3 minutes. With your rubber spatula, fold your egg whites into your cake batter. Make sure they are fully incorporated, but do not over stir the batter, as you do not want to eggs to deflate.
• Put batter into prepared pans and bake for 20-25 minutes.
• Cakes are done when an inserted tooth pick comes out clean or with very few crumbs. At this point I place the cakes directly into the freezer and leave them there for at least an hour. This locks in moisture and also makes it easier to frost.

BASIC WHITE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
• Prepare magic cake strips if using.
• In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining 3/4 cup milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.