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<blockquote data-quote="moreluck" data-source="post: 798531" data-attributes="member: 1246">Basic White Cake&nbsp;By sweetdelicates on January 12, 2011&nbsp;&nbsp;About This Recipe&nbsp;&quot;great for wedding cakes and adapts well to any flavor especially if you use fresh fruit syrups.&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">2 large eggs, separated</li>
<li data-xf-list-type="ul">1 3/4 cups sifted cake flour</li>
<li data-xf-list-type="ul">2 teaspoons baking powder</li>
<li data-xf-list-type="ul">1/4 teaspoon salt</li>
<li data-xf-list-type="ul">1/2 cup room temperature butter</li>
<li data-xf-list-type="ul">1 cup sugar</li>
<li data-xf-list-type="ul">1 teaspoon vanilla extract</li>
<li data-xf-list-type="ul">1/2 cup milk</li>
<li data-xf-list-type="ul">1/8 teaspoon cream of tartar</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature. Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method. Put sifted flour, baking soda, and salt into a bowl and set aside. Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds.</li>
<li data-xf-list-type="ol">Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 798531, member: 1246"] [B]Basic White Cake[/B] By sweetdelicates on January 12, 2011 [B]About This Recipe[/B] "great for wedding cakes and adapts well to any flavor especially if you use fresh fruit syrups." [B]Ingredients [/B] [LIST] [*] [LIST] [*]2 large eggs, separated [*]1 3/4 cups sifted cake flour [*]2 teaspoons baking powder [*]1/4 teaspoon salt [*]1/2 cup room temperature butter [*]1 cup sugar [*]1 teaspoon vanilla extract [*]1/2 cup milk [*]1/8 teaspoon cream of tartar [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]Separate the eggs, placing the whites into one container and the yolks into another. Let come to room temperature. Preheat oven to 350 degrees. Butter and flour two 8in pans. This recipe really calls for the butter and flour method. Put sifted flour, baking soda, and salt into a bowl and set aside. Using an electric mixer, beat the butter until soft and creamy, about 1 minute. Add 3/4 cup of sugar (reserving the rest) and beat for an additional 2 minutes. Now add egg yolks, one at a time, until completely incorporated. Add vanilla and almond extract until combined, about 30 seconds. [*]Starting with the flour, add 1/3 of the mixture and mix until incorporated. Now add 1/2 milk mixture, mix until combined. Add half the remaining flour, combine. Now add the rest of your milk and combine. Add remaining 1/3 of your flour mixture, and go ahead and mix until combined. This whole process should take less then 2 minutes, as you do not want to over beat the batter. [/LIST] [/QUOTE]

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