Tuesday, February 2, 2010

Mini Wedding Cake-White Cake

My sister asked me to make a cake for a party her and her husband were invited to. The party was to celebrate a Korean couple that got married but didn't have a wedding reception. I thought it would be nice to make a mini wedding cake. The cake was a classic white cake with raspberry buttercream filling and iced with buttercream. My sister said they all enjoyed it. Recipe for the white cake is below:

Old Fashioned White Cake

1 stick unsalted butter-soft
1 1/2 cups sugar
2 cups self rising flour
1 cup milk
2 teaspoons vanilla extract
4 large egg whites

Preheat oven to 350 degrees. Grease and flour two 9 inch round pans. In a mixer on medium speed cream butter until smooth. Add the sugar gradually and beat until fluffy about 3 minutes. Add the flour in three parts, alternating with milk and vanilla, beating well after each addition. In a separate bowl, beat the egg whites until soft peaks form. Gently fold egg whites into batter, making sure no egg whites are showing. Divide batter between cake pans.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes. remove from pans and cool completely on wire rack.

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