White Cake

Luke finger painting.

So. I made my white cupcakes for Body and Soul and they were a hit. I was going to use my grandma's recipe (because Grandma's recipes are ALWAYS the best), but I needed to double it and I didn't have that much shortening, and a 40 minute round trip drive to the store to get some didn't quite seem like the thing to do.

So, the internet saved me. I looked at several recipes, and this is the one I tried to follow, but let's just say I didn't really read the directions before I started and messed several things up (incorporated from different white cake recipes) so I'll tell you what I did. Maybe that means this is MY White Cake Recipe. I died both the frosting and the cake pink since we're having a girl.

Rachel Soper's White Cake Recipe

1 1/2 sticks unsalted butter, softened

1 1/2 cups sugar

2 cups flour

2 tsp baking powder

1/4 tsp salt

3/4 cup egg whites (takes about 5 or 6 eggs)

3/4 cup milk

2 tsp vanilla extract ( I use the good stuff...straight from Mexico)

Preheat oven to 350. Prepare two 9 inch round or one 9X13 OR 18 cupcakes. For the cakes, they say butter the bottom and line with parchment paper. Since I did cupcakes, I didn't have to worry about that.

In a large bowl beat egg whites until stiff (actual recipe didn't say to do this, but I did). Set aside.

Combine butter and sugar for about 5 min, until light and fluffy. In a separate bowl combine remaining dry ingredients. Set aside. Stir milk and vanilla into egg whites. Add 1/3 flour mixture to butter mixture and then 1/2 of the egg/milk mixture. Then dry, wet and ending with dry. Scrape bowl often.

Pour batter into pans. Bake cakes for 25-30 min. Or cupcakes 15 minutes. Until a toothpick inserted comes out clean. Cool for 5 minutes then remove from pan. Cool completely and frost.

Rachel's Cream Cheese Frosting

8 oz cream cheese

1/2 stick butter, room temp

1 1/2 tsp vanilla

1/2 cap lemon extract

Powdered sugar until it's the consistency you want. About 4 cups.