Heavenly White cake

You’re looking for a traditional Heavenly White Cake recipe, which is a light, fluffy cake typically made with egg whites for that beautiful white color and a delicate texture. Here’s a classic version that you can make from scratch:

Traditional Heavenly White Cake Recipe

Ingredients:

• 2 ¼ cups all-purpose flour, sifted
• 1 ¾ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup egg whites (about 8 large egg whites, room temperature)
• ½ cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, but adds a nice depth of flavor)
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1/4 cup warm water

Instructions:

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Mix dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk together the egg whites, milk, vanilla extract, and almond extract (if using).
4. Cream butter and oil: In a separate bowl, beat together the softened butter and vegetable oil until light and fluffy (about 3-4 minutes) using an electric mixer on medium speed.
5. Alternate adding dry and wet ingredients:
   • Gradually add the dry ingredients into the butter mixture, alternating with the wet ingredients (egg whites, milk, etc.), beginning and ending with the dry ingredients. Start by adding about a third of the dry ingredients, then half of the wet ingredients, and repeat. Mix each addition just until incorporated to keep the batter light.
   • Add the warm water in at the end to loosen up the batter and make it smoother. It should be thick but pourable.
6. Pour the batter: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
7. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden on top and should spring back when touched.
8. Cool: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.

Traditional Frosting Options:

1. Classic Buttercream Frosting:
   • 1 cup unsalted butter, softened
   • 4 cups powdered sugar, sifted
   • 1 teaspoon vanilla extract
   • 1-2 tablespoons heavy cream (or milk)
   • Pinch of salt

   Instructions: Beat the butter until creamy, then gradually add the powdered sugar, a little at a time. Add vanilla extract, a pinch of salt, and 1 tablespoon of cream. Continue beating, adding more cream until the frosting reaches your desired consistency. Frost the cake once it’s completely cool.
2. Whipped Cream Frosting:
   • 2 cups heavy cream
   • 1/4 cup powdered sugar
   • 1 teaspoon vanilla extract

   Instructions: Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the cake and chill before serving.

Notes:

• Egg whites: For the pure white color of the cake, make sure to use only egg whites. If you have leftover egg yolks, they can be used in other recipes (like custards or ice creams).
• Sifting flour: Sifting flour is important in this recipe to ensure a smooth batter and avoid lumps.
• Room temperature ingredients: For best results, make sure the butter, egg whites, and milk are all at room temperature. This ensures everything mixes evenly and creates a smooth batter.

Serving Suggestions:

• Serve this cake as is for a simple, elegant dessert or pair it with a fruit compote or a light glaze for extra flavor.
• You can also layer it with fresh fruit or add a lemon or lime curd for a refreshing twist.

This traditional Heavenly White Cake is known for its light, fluffy texture and clean, sweet flavor. It’s perfect for birthdays, special occasions, or whenever you want a classic dessert that feels indulgent without being too heavy. Enjoy!