Tasty Planner - Recipe - White Cake by I_am_liz

Instructions

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9×1-1/2-inch or 8×1-1/2-inch round cake pans or grease one 13×9×2-inch baking pan; set the pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites 1 at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread batter into the prepared pan(s).

3. Bake for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans or 13×9-inch pan, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on racks. Or, place 13×9×2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

4. Makes 12 to 16 servings.

5. Coconut White Cake: Prepare as above, except stir 3/4 cup toasted flaked coconut into batter.

NUTRITION INFORMATION:

Calories 268, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 23 mg, Sodium 274 mg, Carbohydrate 44 g, Total Sugar 29 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 5%. Exchanges: Starch 1, Other Carbohydrate 2, Fat 1.5. Percent Daily Values are based on a 2,000 calorie diet