SIMPLE WHITE CAKE RECIPE | ALLRECIPES
This cake was sent home from our children's school. It is the simplest, best-tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
Provided by SCOTTOSMAN
Categories White Cake
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12 9-inch square cake
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
- Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Stir in vanilla.
- Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.
- Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.
Nutrition Facts : Calories 208.6 calories, CarbohydrateContent 29.4 g, CholesterolContent 52.1 mg, FatContent 8.9 g, FiberContent 0.4 g, ProteinContent 3.1 g, SaturatedFatContent 5.3 g, SodiumContent 141.8 mg, SugarContent 17.3 g
WHITE CHOCOLATE & RASPBERRY CAKE RECIPE - BBC GOOD FOOD
John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge
Provided by John Whaite
Categories Afternoon tea
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
- When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
- Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
- To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
Nutrition Facts : Calories 540 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium
More about "simple white cake recipes"
WHITE CHOCOLATE & RASPBERRY CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea
Cuisine British
Calories 540 calories per serving
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
WHITE CHOCOLATE & RASPBERRY CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea
Cuisine British
Calories 540 calories per serving
- When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.
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