During my last years in Buenos Aires, I used to bake and sell muffins, cookies and cakes. I had very good recipes that made delicious treats.
But then I moved to the US and everything changed. My cooking changed completely. Flour, sugar and butter weren’t the same quality and what is a dessert without those primary ingredients? The final product was never the same as the one I used to get.
So I had to learn, everything. Even how to bake in electric ovens (that was the easy part for desserts and breads, not for savory recipes involving meat!) and now I was trying to get a very very good white cake recipe.
I looked so much for a good for it and I finally can say that I found a very good recipe for a white cake here.
The only thing that I didn’t like from this recipe is that it contains vegetable shortening and I don’t like the ingredients that the companies use for shortening… Not at all healthy!
But, since we were going to eat this cake just once in this whole year, I went ahead and made it. Also, even with shortening a cake made from scratch at home is always better than any one that you can buy.
First, I prepared the ingredients for them to be at room temperature; grease the cake pan and turn on the oven at 350F.
Afterwards, I put the soft butter (1 cup) and the shortening (1/2 cup) in the mixing bowl and starting mixing them until light and fluffy.
Then, I added the organic sugar one cup at a time (3 cups). Then, the eggs one at a time also (5 eggs at room temperature) making sure to fully incorporate each egg before adding another.
In a separate bowl, I put the 3 cups of unbleached all purpose flour (always in patisserie you need to sift the flour first…) with 2 tsp of baking powder and 1/4 tsp of salt.
In another bowl, I prepared 1/2 cup of low fat buttermilk with 1 cup of whole organic milk and 2 tsp of vanilla extract.
After all this preparation, I carefully started adding alternately the milk mixture and the dry ingredients a little bit every time to the butter/shortening mixture while still mixing on low speed. The recipe also says that you have to begin and end with dry ingredients.
Once the mixture was combined with no lumps, it was time to pour the batter into the baking pan.
Evenly distribute cake batter between cake pans and place pans into oven.
I baked it for 25-30 minutes at 350 and about 20 more minutes at 325F (remember also that you can always check inserting a toothpick in the middle of the cake, if it comes out clean.. it’s ready!)
This cake doesn’t grow much but it’s the perfect point of tender and moist.
After it was at room temperature (about 1.30 h later) I cut it in the middle with a knife.
Covered it with more Chantilly…
The construction candle is from Wilton Cakes on Amazon; 3 and the star from Dollar Tree.
Someone really enjoys blowing candles!
Let me know if you try this recipe or if you get a perfect recipe for a white cake without shortening 🙂