White Cake
serves 10-12
For an elegant presentation, you can create a four-layer cake by splitting each layer in half. If you do that, double the amount of frosting.
Read more about this recipe at the Washington Post.
Butter for greasing cake pans
3 cups sifted cake flour
1/2 teaspoon salt
4 teaspoons baking powder
2 cups heavy cream
4 eggs
2 cups sugar
2 teaspoons vanilla extract
prep: 10 minutes
total: 45 minutes
2 (9-inch) round cake pans
medium bowl
parchment paper
sifter
mixer
wire rack
1. For the cake: Preheat the oven to 350F. Lightly grease two (9-inch) round cake pans or line them with parchment paper.
2. In a medium bowl, sift the flour, salt and baking powder together. Set aside.
3. Using a hand-held or stand mixer on high speed, whip the cream until soft peaks form. Add the eggs, one at a time, beating until light and foamy. Add the sugar, then the vanilla extract. Gently incorporate the flour mixture into the egg mixture. Place half of the batter into each of the prepared cake pans and bake 30 to 35 minutes or until a toothpick inserted into the center of the cake has only loose crumbs attached. Transfer to a wire rack. After about 20 minutes, invert the cake layers on the rack to cool completely.
