Classic Snowy Vanilla Layer Cake
Enjoy this timeless Classic Snowy Vanilla Layer Cake, a delicately flavored dessert perfect for celebrations or a special treat. This 1960s-inspired recipe creates a light, fluffy cake with a subtle vanilla aroma, perfect for layering and frosting. Follow these detailed instructions to achieve the perfect texture and taste.
8
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
2 cups (unsifted)
baking powder
3 teaspoons (Magic Brand)
salt
1/2 teaspoon
butter or solid stick margarine
2/3 cup
fine granulated sugar
1 1/3 cups
whole milk
1 cup
pure vanilla extract
1 1/2 teaspoons
large egg whites
4
cream of tartar
1/4 teaspoon
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare two 8-inch round cake pans by greasing them and dusting with flour. Line the bottoms with greased wax paper for easy removal.
3
In a bowl, sift together the flour, baking powder, and salt. Set aside.
4
In a large mixing bowl, cream the butter until it becomes light and fluffy. Gradually add the granulated sugar, continuing to beat until the mixture is airy and pale in color.
5
Combine the whole milk and pure vanilla extract in a cup. Set aside.
6
In a separate clean bowl, beat the egg whites until foamy. Sprinkle the cream of tartar over them and continue to beat until stiff but not dry peaks form.
7
Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk and vanilla mixture. Mix gently to combine without overmixing.
8
Gently fold the beaten egg whites into the batter, taking care not to deflate them. Mix until just combined.
9
Divide the batter equally between the prepared cake pans, smoothing the tops.
10
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
11
Let the cakes cool in the pans on a wire rack for about 10 minutes. Then, turn them out onto the racks and remove the wax paper carefully.
12
Allow the cakes to cool completely before frosting or serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Classic Snowy Vanilla Layer Cake?
The cake features a delicate and timeless vanilla flavor with a light and fluffy texture.
To what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
What size and type of cake pans are required?
You will need two 8-inch round cake pans.
How should I prepare the cake pans for baking?
Grease the pans and dust them with flour, then line the bottoms with greased wax paper to ensure easy removal.
What type of flour is used in this recipe?
The recipe calls for 2 cups of unsifted all-purpose flour.
How much baking powder is needed?
The recipe requires 3 teaspoons of baking powder, specifically mentioning Magic Brand.
What is the recommended fat for the cake batter?
You should use 2/3 cup of butter or solid stick margarine.
What kind of sugar works best for this 1960s-inspired cake?
Fine granulated sugar (1 1/3 cups) is used to achieve the desired texture.
Does the recipe use whole eggs or just whites?
This recipe uses 4 large egg whites, beaten to stiff peaks, rather than whole eggs.
What is the purpose of the cream of tartar?
A 1/4 teaspoon of cream of tartar is added to the egg whites to help them reach stiff but not dry peaks.
How much vanilla extract is included?
The recipe uses 1 1/2 teaspoons of pure vanilla extract.
What type of milk is required?
The recipe calls for 1 cup of whole milk.
How should the dry ingredients be prepared?
The flour, baking powder, and salt should be sifted together before being added to the batter.
What is the first step in mixing the wet ingredients?
You should cream the butter until it is light and fluffy, then gradually beat in the granulated sugar.
How do I combine the milk and vanilla?
Combine the whole milk and pure vanilla extract in a separate cup before adding them to the batter.
When should the cream of tartar be added to the egg whites?
Sprinkle the cream of tartar over the egg whites once they have become foamy.
What is the correct way to incorporate the flour and milk into the creamed mixture?
Gradually add the flour mixture alternating with the milk and vanilla mixture, mixing gently to avoid overmixing.
How are the beaten egg whites added to the batter?
The egg whites should be gently folded into the batter to avoid deflating them.
How long should the cakes bake?
Bake the cakes for 25 to 30 minutes.
How can I tell if the cakes are fully baked?
The cakes are done when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in the pans on a wire rack for about 10 minutes.
When should the wax paper be removed?
Remove the wax paper carefully after turning the cakes out of the pans onto the wire racks.
Can I frost the cake immediately after removing it from the oven?
No, you must allow the cakes to cool completely before applying frosting.
How many servings does this cake yield?
This recipe is designed to serve 8 people.
What era inspired this recipe?
This is a 1960s-inspired recipe for a classic vanilla layer cake.
Is there a specific brand of baking powder recommended?
Yes, the recipe suggests using Magic Brand baking powder.
What should be the consistency of the egg whites before folding?
The egg whites should be beaten until they form stiff but not dry peaks.
Should the milk and vanilla be room temperature?
While not explicitly stated, combining them in a cup beforehand is part of the standard preparation.
What is the total count of ingredients used?
There are 9 ingredients in total for this cake.
What is the best occasion for this cake?
It is described as perfect for celebrations or as a special treat.