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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Baking in America . An extremely light and fluffy white cake Ingredients:
1 cup all-purpose flour |
1 cup cornstarch |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 cup butter, softened |
1 1/4 cups sugar |
2 teaspoons lemon extract or 2 teaspoons vanilla extract |
1/2 cup half-and-half |
6 large egg whites |
Directions:
1. Preheat oven to 350.
2. Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
3. Sift the flour with the cornstarch, baking powder, and salt.
4. Set aside.
5. Beat the butter until smooth.
6. Gradually beat in all but 1/4 cup of the sugar.
7. Beat in the extract.
8. Continue to beat for 5 minutes, until butter is very light and fluffy.
9. Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
10. In a clean bowl, beat the egg whites until it forms a soft peak.
11. Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
12. Gently fold the beaten whites into the batter in 3 additions.
13. Scrape the batter into the prepared pans.
14. Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.
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