owlets white butter cakeI always find myself stuck in the situation with either lots of spare egg yolks (which I read you can only keep for a day preferably) or spare egg whites (which i never keep in freezer.. only max 4 days in fridge). The situation is usually the latter… because I love baking lapis…

I came across this recipe on Shirley’s website (http://www.atkokken.com/2013/03/02/tish-boyles-basic-white-butter-cake/)  which uses 6 egg whites for the butter cake. Hop over to her site and see just how snowy white the cake looks (mine’s a little out, no thanks to the seriously weird looking weather and sky today). The verdict is, it taste as good as any other butter cake! of course, this is so much more healthier…. bookmark this 😉

Tish Boyle’s White Butter Cake (adapted from www.atkokken.com; original recipe from Tish Boyle’s Cake Bible)
Ingredients
  • 31/2 cups (325g) sifted cake flour
  • 1 tbsp baking powder
  • ¾ tsp salt
  • 2 sticks (227g) unsalted butter
  • 1 cup (300g) granulated sugar (i used only 182g)
  • 6 large egg whites (about 150g)
  • 1 tsp finely grated lemon zest (optional)
  • 2 tsp vanilla extract
  • 1½ cup (320ml) whole milk
Instructions
  1. Position a rack in the middle of the oven and preheat oven to 350F or 175C.
  2. Grease the bottom and sides of 2 9-inch round cake pans and dust with flour. (You can use any cake mold but beware -this cake bakes best as a thin layer. Baking it to full height in a 9-inch or 6-inch pan will require longer baking time and you will get a browned cake)
  3. Sift together the cake flour, baking powder and salt and set aside.
  4. In a mixer fitted with a paddle attachment, beat butter at medium high speed until creamy (30seconds). Add sugar and continue to beat at high speed until light . (about 2 mins)
  5. Reduce speed to low and add in egg whites one at a time and mix until homogenous.
  6. Add in lemon zest and vanilla extract and mix well.
  7. Add the flour mixture in alternating with milk. (add flour in 3 additions and milk in 2 additions)
  8. Divide the cake batter evenly into the 2 9 inch cake tins and smooth the tops.
  9. Bake the cake for 25 to 30mins until an inserted cake tester comes out clean.
  10. You can also bake them in cup cake liners or muffin pans- they will work with the baking timing suggested above to yield a snowy white cake (I baked them for 25 mins)

What are these? grrrrr… supposed to be white owlets…. why big eyes? because i like a dramatic (if not cute) effect…… whatever…they look mutated… but in case you are keen… eyes are made with melted white and dark chocolate, and nose, with orange peel. They are fixed to the cake with melted butter

Have lots of fun in the kitchen 🙂

Pollution index: 195 (unhealthy)

SHARE

Leave a Reply

Victoria Bakes – Baking into the Ether