The Only White Cake Recipe You’ll Ever Need


By Cooking Panda

White cake is a classic dessert that never goes out of style. When it’s made right, this heavenly cake is light and fluffy but still very moist and decadent.

Everybody needs to have a recipe for the old go-to cake, so we’ve found you the best one out there. It’s fairly simple, and it won’t let you down.

Depending on what you bake your cake in, you’ll probably need to line your pans with parchment paper. Here is the easiest way to do that:

To line your round pans with paper, lay your pan on parchment paper and trace the outline with a pencil. Fold it in half and cut out the half circle. It should fit perfectly.

Spray the bottom of your pan, add the parchment round, and then spray the top of the paper. Voila.

Prep: 30 minutes          Cook: 30 minutes         Ready In: 2 hours


2 3/4 cups sifted cake flour 
4 teaspoons baking powder 
3/4 teaspoon salt 
4 egg whites 
1 1/2 cups white sugar
1 teaspoon vanilla extract 
1 teaspoon almond extract


Preheat oven to 350 degrees.

Measure sifted cake flour, baking powder, and salt; sift together three times.

In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.

Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

For more details, check out this video recipe:


Sources: YouTube, All Recipes / Photo Credit: All Recipes, Diane's Food Blog, Chef Dennis, I Am BakerRebecca Siegel

Tags: cake, classic, recipe, white cake
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The Secret To Making Perfect Crispy French Toast Every Time (Recipe)


By Cooking Panda

What is better than a piping hot plate of French toast on a leisurely morning? Crunchy bread soaked in eggs, milk and cinnamon, crisped in the frying pan and topped with butter and maple syrup, this is truly an essential.

We recommend using thick, day old bread. Fresh bread works, but it won’t develop the same delicious crust. Avoid bread that is too soft or sweet. We recommend sourdough, challah, Hawaiian sweet bread, brioche, whole wheat, Portuguese sweet bread, schiacciata, or raisin bread for a sweet twist.

Drumroll please! The secret to making crunchy French toast: before dipping in the custard, spread a thin layer of butter onto the bread and scrape off with breadknife so that only a little is left behind.

The more butter you put on the bread slices, the crunchier it will be, but too much will prevent it from absorbing the custard.

You can also cook these delectable treats in a toaster oven.

There are endless tasty variations — try serving with chocolate syrup and coffee powder for a decadent twist.

Here is the recipe, adapted from Ways and How:

4 eggs
cup of half and half
2tb butter
nonstick spray
two tb sugar
1/2 tsp vanilla extract
pinch of cinnamon

1. Pre-toast the bread until it is firm but not browned.
2. In a bowl wide enough to submerge the bread slices, whisk the eggs, half and half, sugar, vanilla, and cinnamon. Don’t whip into a froth; stop once everything is incorporated.
3. Before dipping the bread into the custard mix, spread a thin layer of butter onto the bread. Scrape with breadknife so only a little is left behind.
4. Add nonstick spray or a thin coat of butter to a skillet over medium high heat.
5. One at a time, dip the bread slices into the custard mixture for approximately 10 seconds (longer for thicker bread). Immediately transfer each slice to the hot skillet. Make sure both sides are evenly coated with the custard but take them out before they get soggy. The longer the bread sits in the mixture, the thicker it will be when done.
6. Fry until golden brown, then flip.
7. Serve immediately with syrup and a sprinkle of cinnamon powder.


Source: Ways and How Photo Credit: Food  Networkovenamasherka, Bay Area Foodie, The Cooking Mom, Jessica Ann Media

Tags: classic, crispy, French toast, recipe, video
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