Cakes n bakes

White Butter Cake

White butter cake

White butter cake

Ingredients:

2 large egg-  separated

Sifted flour- 175 gms or 1 3/4 cup

Baking powder- 2 tsp

Salt- 1/4 tsp

Unsalted butter- 1/2 cup room temperature

Granulated white sugar- 1 cup

Pure vanilla extract- 1 tsp

Cream of tartar- 1/8 tsp

Milk- 1/2 cup

Filling

1/4 cup any of your favorite jam/ fruit sauce

Frosting:

Unsalted butter- 1/2 cup room temperature

cream cheese- 8 oz room temperature

Confectioner’s sugar- 2 1/2 cup

Vanilla extract- 1 tsp

zest of 1 lemon or orange

Method:

Preheat the oven to 350 degree F. Grease two 8 inch pan with baking spray or butter. While the eggs are still cold, separate the white and yolks and place them in separate bowls. allow them to come to room temperature.

In another bowl, mix flour, baking powder and salt. In an electric mixer or hand mixer beat butter until soft, add 3/4 of the sugar and beat until light and fluffy. Add in the egg yolk, scrape down the sides and beat well. Add vanilla extract and mix until well combined.

Now alternating with flour and milk, mix them with low-speed. Beginning and ending with flour.

White butter cake

In another clean bowl, beat the egg white until foamy, add cream of tartar and mix until soft peaks appear. Add the remaining 1/4th of sugar and continue to beat until stiff peaks forms. Now with a spatula slowly take little of this mixture and fold it with flour mixture. Then mix the remaining of this mixture with the flour mixture until just combined. Do not over mix and deflate the batter.

Pour equal amount of batter into the 8 inch pan and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.

Cream cheese frosting:

Cream the butter and cheese together and until nice and smooth. Add the confectionary sugar one cup at a time. Scrape down the sides of the bowl. Add the zest and vanilla extract and beat on high-speed until the frosting becomes light and fluffy.

Assembling the cake

I did not assemble my cakes, instead I made two separate cakes spreading the frosting completely over the cake.

IMG_2496

If you wish to assemble the cake, place one of the cake layer, top facing down. Spread 1/4 cup of your favorite fruit sauce or  jam. Now spread 3/4 cup of the frosting on top of the jam/sauce and place the next cake layer, top of the cake facing down onto the filling. Spread the remaining frosting on top and sides of the cake and refrigerate until its time to serve. Decorate with colorful berries or just serve it plain!

White butter cake

Reference:

Purdy, Susan G. ‘A Piece of Cake‘. Collier Books. New York: 1989. 

Standard

38 thoughts on “White Butter Cake”

  5. Juliana says:

    Such a beautiful cake Deepti…I love the simplicity of it a yet so elegant…you are such a sweet sister…
    Have a great week ahead 😀

    Reply
  9. shashi @ http://runninsrilankan.com says:

    Gorgeous cake – love the lemon/orange zest in it – I can imagine it adds taste too!

    Reply

    • Thanks Shashi! It does add a great flavor to the frosting.. I always love to add a hint of this zest in my frosting.. it brings out a wonderful taste!

      Reply

  16. Dear Deepti, what a very pretty cake – I love white cakes and this White Butter Cake looks so elegant and just perfect for a birthday celebration – how sweet of you to bake this for your brother! And the added fruit add such a nice touch too!

    Reply

    • Thanks Andrea! I personally love to bake white cakes for birthdays especially! I feel happy within myself when I am finished frosting my cake each time…

      Reply

Leave a reply to Deepti Cancel reply