3 c Cake flour
1 tb Baking powder
1/2 ts Salt
1 c (2 sticks) unsalted butter;
-at room temperature
1 1/2 c Sugar
6 lg Egg whites; divided, at room
-temperature
1/2 tb Vanilla extract
1/2 ts Almond extract
1 1/4 c Milk; at room temperature
“A classic variety of white cake, silver cake is made similarly to golden
cake, using only the whites of the eggs, some of which have been whipped to
lighten the batter. It’s a tender and delicious cake.
The recipe will produce sufficient batter to bake a cake in either a 9 x
13-inch baking pan, or in a 12 x 17-in baking sheet. You could also divide
the batter into three 9-inch round cake pans for a layer cake; following
baking directions for the sheet cake.”
1. Preheat the oven 350F. Grease either a 9 x 13-inch baking pan or a 12 x
17-inch baking sheet, or 3 9-inch round cake pans.
2. Sift the flour, baking powder, and salt together into a medium-size bowl
and set aside.
3. Cream the butter and sugar in a large bowl with an electric mixer at
medium speed until light and fluffy, about 5 minutes. Reduce the mixer
speed to medium-low. Add 2 of the egg whites, one at a time, blending
smooth between additions. Reduce the speed to low and add the extracts.
Spoon in the flour mixture, alternating with the milk and blending well
after each addition.
4. In a medium-size mixing bowl, beat the remaining 4 egg whites to soft
peaks with clean beaters at medium speed. Fold into the cake batter gently
but thoroughly. Spread the batter evenly into the prepared pan.
5. Bake until the cake is golden and a cake tester comes out clean, about
25 minutes for the 12 x 17-inch sheet cake or 35 minutes for a 9 x 13-inch
cake. Cool in the pan on a wire rack for 10 minutes, then unmold the cake.
Let a 9 x 13-inch cake cool completely on a rack or a sheet cake atop a
clean cloth towel.
Yields
1 Servings