My white cake recipe

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Comments:
: I've been using a butermilk white cake recipe for years and it has always been consistent in baking high, but the texture was just a bit heavier than I wanted and a tad dry.

Laterly I've been tinkering with the recipe and found that increasing the baking powder by 1/2 teaspoon and adding 1/3 cup vegetable oil to the basic recipe produces a very nicely textured cake that is perfectly moist.  I am going to test the recipe on a wedding cake for the weekend.

Here's the recipe:

Buttermilk White Cake

2 1/2 cups plain flour [I use White Lily All Purpose]
1 1/2teaspoons baking powder   
1/2 teaspoon baking soda  
1/2 teaspoon salt  
2 cups sugar
1/2 cup shortening
1/3 cup vegetable oil
1 1/3 cups butter milk
4 egg whites
2 teaspoons vanilla

Have all ingredients at room temperature.

Preheat oven to 325 F.  Grease and line two 7 X 2 in layer pans or a 9 X 12 sheet cake pan with parchment or waxed paper.  Grease paper then flour pans.

Combine egg whites and vanilla. Set aside.  Combine buttermilk and oil.  Set aside.

Sift flour, baking powder, baking soda, salt and sugar together in mixing bowl.  Whisk to combine thoroughly.

Add shortening to flour mixture.  Mix at low speed until shortening is blended into flour and mixture resembles fine crumbs.

Add buttermilk/oil mixture and mix on low to combine, then set kitchen timer for 4 minutes.

Beat mixture at medium speed for two minutes, scraping bowl frequently.

After two minutes, and with mixer running, add egg white/vanilla mixture in a three additions.  

Continue beating at medium for remainder of the 4 minutes beating time, scraping bowl frequently.

Pour into pans.  Bake until cake tests done with cake tester.

Cool five minutes, then cover with plastic wrap.  Cool five minutes longer, then remove from pan and completely wrap in plastic wrap until ready to use.
 


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