Ina Garten White Cake

🍝 Ina Garten White Cake Ingredients

• 3 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 4 large egg whites, at room temperature
• 1/3 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 1/2 cups buttermilk, at room temperature

How To Beat Eggs Whites To Stiff Peaks For White Cake?µ

To make perfect firm peaks for a white cake, follow these steps:

• Prepare a clean, dry bowl and beaters to begin. Egg whites won’t whip up well if there’s any moisture or other residue on the tools.
• While the eggs are still cold, separate the whites from the yolks. Separating and whipping cold egg whites is a breeze.
• Before you start beating the egg whites, let them come to room temperature. As a result, their sound will be amplified to its full potential.
• Whip the egg whites until they form stiff peaks, using a mixer on medium speed. About 30 seconds is all that’s needed for this.
• Turn up the mixer’s speed and keep beating the egg whites until soft peaks form. When the beaters are removed from the egg whites, soft peaks will form.
• Slowly add the sugar, if using, while the egg whites are being beaten at high speed, as directed in the recipe. Adding the sugar gradually will help keep the egg whites from losing their volume.
• Keep beating until stiff peaks form in the egg whites. When the beaters are removed from the egg whites, the peaks should be stiff and unbent. Egg whites can become dry and gritty if they are overbeaten.

To produce a tender and airy white cake, beat the egg whites until they form firm peaks, then fold them into the cake mixture by hand.

🔪How To Make Ina Garten White Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans and line the bottoms with parchment paper.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides of the bowl with a spatula as needed.
4. With the mixer on low speed, add the egg whites one at a time, then the vegetable oil and vanilla extract, mixing well after each addition.
5. With the mixer still on low speed, add the dry ingredients in three parts, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely. Once the cakes are cool, frost and assemble as desired.

How To Make White Cake Moist?

If you want a moist white cake, try these tricks:

Cake flour, which has less protein than all-purpose flour, is used to make a more soft and light cake.

The oil in the egg yolks is what keeps the cake moist, so be sure to use both the yolks and the whites in the recipe.

The acidity in the buttermilk will help tenderize and moisten the cake, so use it in place of ordinary milk.

The cake will be more moist if you mix in a few drops of vegetable oil or melted butter into the batter.

Don’t overmix the mixture or you’ll end up with a dry and tough cake. Blend together until all lumps have disappeared.

Overbaking might cause a dry cake, so be sure to follow the recipe’s instructions for baking time and temperature.

Do not frost or decorate the cake until it has cooled fully, as doing so may result in the icing melting and the cake becoming mushy.

You can prepare a white cake that is both tasty and moist by following these guidelines.

💭Recipe Tips

The white cake from Ina Garten? Sure, here are some suggestions for the recipe:

• Before you start, check to see that all of your ingredients have reached room temperature. This will aid in a more uniform blending of the components and a smoother batter overall.
• To get a more airy and delicate texture, cake flour can be substituted for regular flour.
• Put the flour in the measuring cup using a spoon, then use the knife to even it out. If you put too much flour in the cup, you’ll have too much.
• Before adding the dry ingredients to the wet, sift them. This will aid in dispersing them uniformly and avoiding clumps.
• A difficult cake will result from overmixing the batter. Combine just enough to incorporate all of the ingredients.
• Line the bottoms of your cake pans with parchment paper. The cakes will be simpler to remove from the pans and will not stick as much if you do this.
• Before icing and assembling, give the cakes plenty of time to cool. The icing can melt and slip off if the cakes are still warm.
• Use the frosting recipe from Ina Garten’s “Perfect Party Cake” for a more conventional vanilla buttercream icing.

🍴 What To Serve With White Cake?

The white cake from Ina Garten is a timeless treat that may be enjoyed on its own or with a number of different toppings. Here are a few suggestions:

• Fresh fruit: Slices of the white cake can be served with a variety of fresh fruits, depending on what’s in season.
• Whipped cream: Add a dollop of whipped cream and a sprinkling of powdered sugar to the top of the plain white cake.
• Ice cream: Serve a dollop of vanilla or strawberry ice cream with the white cake.
• Chocolate drizzle: For a rich dessert, drizzle warm chocolate sauce over pieces of white cake.
• Lemon curd: To brighten up the vanilla taste of the white cake, serve it with a dollop of tart lemon curd.
• Caramel sauce: For a decadent dessert, drizzle warm caramel sauce over pieces of the white cake.
• Coffee or tea: A cup of coffee or tea with a slice of white cake makes for a homey and warm end to the meal.

🥶 How To Store Leftovers

Some suggestions for preserving white cake leftovers:

Room temperature: The cake may be stored at room temperature in an airtight container for up to two days, after which it can be refrigerated or frozen. Keep the container out of direct sunlight and in a cool, dry area.

Refrigerator: White cake leftovers keep best in the fridge for extended storage. To keep the cake fresh, seal it in plastic wrap or an airtight container. It has a shelf life of up to five days in the fridge.

Freezer: Save that extra cake for later by putting it in the freezer. To avoid freezer burn, carefully wrap the cake with plastic wrap, then aluminum foil. There is a three-month shelf life in the freezer for this. The cake has to defrost for a few hours at room temperature or in the fridge overnight.

Sliced: Cut into slices and individually wrap them in plastic if you want to consume the leftover cake one piece at a time. Wrapped slices may be kept fresh in the fridge for up to five days, or frozen for up to three months in an airtight container. This facilitates getting a piece of cake whenever the craving strikes.

🌡️ How To Reheat Leftovers

Some suggestions for rewarming leftover white cake:

• Microwave: Warming up a white cake slice in the microwave just takes a few minutes if you use the high power setting for around 10 to 15 seconds. In order to keep it from getting too hot, you need check on it constantly.
• Oven: Preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius) is the best way to reheat an entire white cake or multiple slices. Warm the cake or cake slices in the oven at 350 degrees for about 15 minutes.
• Toaster oven: Warm up a slice of white cake in the toaster oven if you have one. Toast the slice in a preheated toaster oven for 5-10 minutes at 350 degrees Fahrenheit (180 degrees Celsius).

Keep in mind that warming white cake at the wrong temperature or for too long might cause it to dry out and become rough. Keep a tight eye on it, and pull the plug as soon as it reaches the desired temperature.

FAQ Section

What Is The Difference Between Vanilla Cake and White Cake?

White cake is created with only the egg whites, giving it a bright white color and a lighter, more delicate flavor than vanilla cake, which is made with both egg yolks and whole eggs, giving it a slightly yellow hue and a fuller flavor. White cake relies on its mild, sweet taste and light texture, whereas vanilla cake often incorporates a little quantity of vanilla extract to offer a touch of flavor. White cake is often more soft and moist than vanilla cake, whereas vanilla cake is thicker and heavier.

What Flavor is White Cake?

White cake is mildly sweet and has a fluffy, airy texture. It lacks the richness and density of other cakes like chocolate and carrot, and it has a mild flavor. White cake, on the other hand, is not too sweet and goes well with a wide range of flavors and textures, from vanilla buttercream to fresh fruit and whipped cream. White cake is often very light and fluffy, with a somewhat sweet, vanilla-like flavor. Some recipes may call for a tiny quantity of vanilla extract or other flavorings.

Can I make White Cake in advance?

You can pre-make white cake. White cake can be refrigerated for one week or kept at room temperature for two days in an airtight container. White cake may be frozen for three months. Wrap the cake securely in plastic wrap and freeze it. Thaw frozen white cake before serving. To guarantee freshness and appearance, frost and decorate the cake right before serving. After being kept or frozen, the cake’s texture and moisture level may alter.

Try More Recipes:

• Joanna Gaines Tiramisu Recipe
• Joanna Gaines Blueberry Puff
• Pioneer Woman Fruit Salad

Ina Garten White Cake Nutrition Fact

• Calories: 400
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Carbohydrates: 54g
• Sugar: 39g
• Protein: 5g
• Fiber: 0g
• Sodium: 350mg