Fluffy Light Butter Cake

5

by: Baker Guy






This yellow cake has the same ingredients as pound cake but is lighter because it contains milk and baking powder. Because of its lightness, it is the perfect foil for a rich frosting such as you might use for a sponge cake like a genoise.




ingredients

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serves: 1

butter (for the cake pans)

flour (for the cake pans)

1 1/4 cups cake flour

1 3/4 teaspoons baking powder

1/4 teaspoon salt

3/4 cup butter (at room temperature)

3/4 cup plus 3 tablespoons sugar

3 eggs (separated)

2/3 cup milk

1 teaspoon vanilla extract

cream of tartar (a pinch, unless using a copper bowl)

Nutrition Facts
Fluffy Light Butter Cake

Servings Per Recipe: 1

Amount per Serving

Calories: 2748

  • Total Fat: 157.8 g
  •     Saturated Fat: 95.3 g
  •     Trans Fat: 5.6 g
  • Cholesterol: 879.9 mg
  • Sodium: 2017.9 mg
  • Total Carbs: 300.8 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 159.8 g
  • Protein: 37.1 g
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preparation

1.  Preheat the oven to 350°F. Butter and flour one or two 9-inch cake pans. In a bowl, sift together the flour, baking powder, and salt and whisk to combine. Cream the butter and the 3/4 cup sugar using a heavy wooden spoon, a handheld mixer, or a stand mixer fitted with the paddle attachment. When the butter softens, switch to a whisk. Continue whisking, for about 5 minutes. Whisk in the egg yolks, one at a time, until the mixture is smooth.

2.  Whisk in the milk and vanilla, then the flour mixture, 1/2 cup at a time. Don't overwork. Transfer the egg mixture to a large bowl to make folding easier.

3.  Beat the egg whites and cream of tartar (if using) for about 2 minutes, until soft peaks form, then beat in the remaining sugar for about 2 minutes, until medium peaks form. Whisk one-fourth of the egg white mixture into the butter mixture to lighten it.

4.  Fold in the rest of the egg white mixture with a rubber spatula. Spread the batter in the cake pans.

5.  Bake 1-inch-thick cakes for about 30 minutes or a 2-inch-thick cake for about 40 minutes, or until the cakes bounce back to the touch or until a knife or toothpick inserted in the centers comes out clean. Let cool for 5 minutes in the cake pans and then turn out onto a cake rack.

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