Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : White Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

White Cake Recipe Biography

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White cake — as opposed to the golden brown Victoria sponges here in Britain — is an American classic. Because only egg whites are used, and baking fat rather than butter, it retains a pale colour and a light texture. It’s much sweeter than a Victoria sponge, but I say that a birthday without a raging sugar rush is just another day

PREPARATION

Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours.

For the Cake Layers

2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons (1-1/2 sticks) unsalted butter, softened

1-1/2 cups granulated sugar

6 large egg whites, at room temperature

3/4 cup whole milk, at room temperature

1-1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

For the Buttercream

12 tablespoons (1-1/2 sticks) unsalted butter, softened

1/2 cup plus one tablespoon cream cheese, at room temperature

6 cups confectioners' sugar

3 teaspoons vanilla extract

Pinch salt

Instructions

For the Cake

Position a rack in the middle of the oven and preheat to 350 degrees. Spray two 8 or 9-inch cake pans with nonstick cooking spray (note: 8-inch cake pans will give you a much higher cake). Cut two 8 or 9-inch rounds of parchment or wax paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.)

In a medium bowl, whisk together the flour, baking powder, and salt.

Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts.

Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined.

Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.

Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops.

Bake the cakes for 30-35 minutes, until they are well risen and firm and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream.

For the Vanilla Buttercream

In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined.

Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream.