WHITE CAKE!

The picture is our wedding cake, made by my friend Karen, who drove it from Indiana to Chicago on the hottest day of that year. It was in the back seat so their two little boys had to ride in front (remember when kids could ride in front?). They got lost in the city but I didn't know that for years because Karen and her husband start early and had time to get lost and then figure it out. Sometimes wedded bliss is a lot of work. 

The following story and recipe is not about the wedding cake, but it is the photo I have...

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6/30/2022

Occasionally I make something so tasty I want to share and this happened this week. Early in the week I made tricky, “almost failed” but very delicious puddings. I’m not going to share those recipes because they were too hard. We had to pull one of the puddings back out of the fridge and cook it some more. 

By the time I was done with the Puddin’ Head Pudding Festival I had 12 egg whites. I didn’t want to make angel food cake because smidgens of yolk had gotten into the whites and that yolk bits deflate angels. (My dad used to say, when we ate eggs, that "that's a yolk on me.")

I surfed the internet and found a recipe for White Cake made with egg whites. Do any of us really want white cake? In my opinion, white cake exists as a surface on which to pile frosting.

But the next day I was having over young friends; sisters who are 10ish and 12ish. We often bake together and I know they like to frost things, so boom. White cupcakes would be fine. 

Holy Cow, this cake was delicious! It didn’t need icing! That good! Although of course the girls iced them. I wish I had taken a photo but I forgot. They were purple and pink with sprinkles and gummy worms.

In honor of anything to think about that isn’t the Supremacist Court – here’s a tasty cake to bake. Kids will love to frost it. You will love to eat it.

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WHITE CAKE WORTH EATING

Ingredients:

1 2/3 cup cake flour (we sifted it; kids love to sift. With sifting I bet one could use all-purpose flour, which I will use next time because we used up the fancy stuff)

¼ t baking soda

1 ½ t baking powder

1/4 t salt

¾ c butter

1 c sugar

Add 1 T vanilla - I use fake vanilla because https://www.marybethdanielson.com/content/whats-vanilla

3 egg whites

½ c sour crème (I used plain yogurt)

½ cup milk

We measured the dry ingredient into one bowl because this how lucky kids learn fractions.

We beat the egg whites (they sort of fell apart, next time I will add ¼ t cream of tartar)

We beat the butter and sugar til very fluffy and then added the vanilla

Added dry ingredient to the butter sugar mélange, slowly

Added the sour cream/yogurt

Added the milk.

At this point we folded in the egg whites.

Oven at 350 degrees

Bake cupcakes 18 minutes.

Bake cakes 25-30 minutes? I didn’t make a cake so I’m not sure how long it would take.

(Of course, if you make this you will end up with egg yolks. Go ahead, look up Budino.)