Heavenly White Cake

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2 ¾ cups sifted cake flour

4 teaspoons baking powder

¾ teaspoon salt

4 large egg whites egg whites

1 ½ cups white sugar ¾ cup butter

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract


1. Measure sifted cake flour, baking powder, and salt; sift together three times.

2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

Bon Appetit!

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