Side Pannel
Tastiest White Cake Ever
Tastiest White Cake Ever
- Recipe Submitted by Healthy Recipes on 05/03/2013
Category: Desserts
Ingredients List
- Old-Fashioned White Cake:
- 1/2 c. unsalted butter, softened
- 1-1/2 c. sugar
- 2 c. self-rising flour
- 1 c. milk
- 2 tsp. vanilla extract
- 4 egg whites
- Creamy Custard Filling:
- 1 c. sugar
- 6 tbsp. all purpose flour
- 1/4 tsp. salt
- 2 c. milk
- 4 egg yolks, slightly beaten
- 1 tbsp. plus 1 tsp. vanilla extract
- Vanilla Buttercream:
- 1 c. unsalted butter, very soft
- 8 c. powdered sugar
- 1/2 c. milk
- 2 tsp. vanilla extract
Directions
1. For the cake, heat oven to 350F. Grease and lightly flour two 9-inch round cake pans and line the bottoms with waxed paper.
2. In a large bowl, on medium speed of electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy (about 3 minutes).
3. Add flour in three parts, alternating with milk and vanilla extract, beating well after each addition.
4. In separate bowl, on high speed of electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into batter, making sure no white streaks are showing.
5. Divide batter evenly among cake pans. Bake 22 to 25 minutes or until toothpick inserted in center of cakes comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
6. For the custard, in a small bowl, combine sugar, flour, and salt. Set aside. In medium-sized saucepan, heat milk until very hot but not boiling.
7. Pour milk into dry ingredients and beat until well blended. Pour back into pot and stir continually over low for 5 minutes until very thick and smooth.
8. Add egg yolks and cook for 3 minutes. Remove from heat and cool for 10 minutes, stirring from time to time. Add vanilla extract. Cover and refrigerate until needed.
9. For buttercream, place butter in large mixing bowl. Add 4 cups of powdered sugar and then milk and vanilla extract. Beat until smooth and creamy. Add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.
10. To assemble, place one cake on serving platter. Cover the first cake with the custard filling, bring to about 1-inch of edges.
11. Gently top with second cake. Frost cake as desired, beginning with the sides to seal in the custard. Gently frost the top, so as not to press out the custard.
2. In a large bowl, on medium speed of electric mixer, cream butter until smooth. Add sugar gradually and beat until fluffy (about 3 minutes).
3. Add flour in three parts, alternating with milk and vanilla extract, beating well after each addition.
4. In separate bowl, on high speed of electric mixer, beat egg whites until soft peaks form. Gently fold egg whites into batter, making sure no white streaks are showing.
5. Divide batter evenly among cake pans. Bake 22 to 25 minutes or until toothpick inserted in center of cakes comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
6. For the custard, in a small bowl, combine sugar, flour, and salt. Set aside. In medium-sized saucepan, heat milk until very hot but not boiling.
7. Pour milk into dry ingredients and beat until well blended. Pour back into pot and stir continually over low for 5 minutes until very thick and smooth.
8. Add egg yolks and cook for 3 minutes. Remove from heat and cool for 10 minutes, stirring from time to time. Add vanilla extract. Cover and refrigerate until needed.
9. For buttercream, place butter in large mixing bowl. Add 4 cups of powdered sugar and then milk and vanilla extract. Beat until smooth and creamy. Add remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.
10. To assemble, place one cake on serving platter. Cover the first cake with the custard filling, bring to about 1-inch of edges.
11. Gently top with second cake. Frost cake as desired, beginning with the sides to seal in the custard. Gently frost the top, so as not to press out the custard.
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