How to make classic white cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a sugar substitute with fewer calories.

Welcome viewers and introduce the recipe for classic white cake, noting this is a double recipe yielding four 8-inch cakes.

Measure out 720 grams of plain flour and note it will be converted to cake flour later.

Add a total of 340 grams of salted and unsalted butter and 626 grams of granulated sugar into a mixing bowl.

Mix the butter and sugar until very light and fluffy.

Measure 720 grams of flour into a bowl without pressing it down, resulting in six full cups and one third cup of flour.

Remove 12 tablespoons of flour from the six cups and 2 teaspoons from the one third cup, replacing them with 12 tablespoons and 2 teaspoons of corn flour respectively.

Sieve the flour and corn flour mixture together five times for proper incorporation.

Add 2 tbsp baking powder and 0.5 tsp salt to the flour mixture and mix together.

In the mixer, add the flour mixture and milk alternately, starting with flour, mixing for about 30 seconds each time until all is combined.

Whisk the egg whites for about 2 minutes on medium speed until slightly white and foamy, avoiding over-whisking.

Add 2 tbsp clear vanilla flavor to the egg whites and mix.

Grease the cake pans with butter, sprinkle flour around, and pour in the batter.

Bake the cakes and demonstrate how to remove them from the pans without parchment paper, noting potential issues with sticking.

Show the final cakes and discuss the results of baking without parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens