Dede Wilson

creator of 

White Cake for Cake Balls

Light in texture, color, and flavor, white cake is perfect when combined with delicate flavors such as Pastry Cream or Lemon Curd. A golden brown, thin, somewhat crispy edge might develop during baking, which is hard to crumble. Feel free to cut it away before crumbling the cooled cake.

Makes one 13 x 9-inch base cake (about 10 cups crumbs)

 

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 large egg whites, at room temperature

1 1/2 cups whole milk, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature, cut into small pieces

1 1/2 cups sugar

2 teaspoons vanilla extract

 

1. Position a rack in the middle of the oven. Preheat the oven to 350 ˚F. Coat the inside of a 13 x 9-inch rectangular pan with nonstick cooking spray; set aside.

2. Whisk together the flour, baking powder, and salt in a medium bowl to aerate and combine; set aside.

3. Whisk together the egg whites and milk in a small bowl; set aside.

4. Beat the butter until creamy, about 2 minutes with an electric mixer on medium-high speed. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the vanilla.

5. Add the flour mixture in three additions, alternately with the egg white mixture. Begin and end with the flour mixture and beat briefly until smooth. Pour the batter into the prepared pan.

6. Bake for about 30 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake might just begin to brown along the edges. Let cool in the pan completely on a wire rack. The cake is ready to use. Alternatively, double-wrap the pan in plastic wrap and store at room temperature for up to 1 day before proceeding.