White Three-Layer Butter Cake Recipe


°3 cups cake flour or 2 1/2 cups unsalted all-purpose flour

°4 tsp baking powder

°1/4 tsp salt

°1 cup butter

°1 cup sugar

°2 tsp vanilla

°1 1 1/3 cup/half or light cream

°8 egg whites

°1 cup sugar


Lightly grease three 8 x 1 1/2” or 9 x 1 1/2” round moulds. Set aside.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter with an electric mixer for 30 seconds. Add 1 cup of sugar and vanilla. Beat until smooth.

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

Clean the snowshoes. In another large bowl, beat the egg whites at medium to high speed until soft peaks form (wrinkled edges). Gradually add 1 cup of sugar and beat at high speed until stiff peaks form (the edges are straight).

Gently fold the egg whites, about 1/4 at a time, into the cream mixture. (If necessary, transfer to a larger bowl.)

Divide the mixture into ready-to-use bowls. Bake at 350°F for about 30 minutes for 8-inch cartridges and about 25 minutes for 9-inch cartridges or until a toothpick inserted near the centres comes out clean*.

Place cold layers in bins on grids for 10 minutes. Remove the layers from the pots and cool completely on the grids.

Unforgettable white chocolate cream frosting. Cover and refrigerate. Leave at room temperature for 30 minutes before serving.


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