White Cake

[Pam]

Does anyone care to share a recipe for a plain white cake tried and true with Swedish ingredients? I have a basic recipe but have noticed with my biscuits, at least, that they aren't quite the same with the Swedish ingredients.

[Cake Guru]

I don't like *white* cake. Traditional *white* cake is made with shortening and egg whites, instead of butter and whole eggs. I think it is flavorless with a tough crumb.

I have a recipe for a tender yellow butter cake which I use, literally, ALL of the time. I vary the flavorings, lemon, lime or orange peel, shaved dark chocolate, poppy seeds.... you name it.

I have some stuff to do right now, but I'll post it a little later.

[Cake Guru]

Butter Cake

3 cups sifted AP flour, spoon & sweep
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons good quality vanilla sugar (I use *Vanila* brand... the one with the Moor on the package)
8 ounces unsalted butter, room temp (use the REAL thing)
2 cups granulated sugar
4 large eggs, room temp
1 cup whole milk

1) Preheat oven to 175 F. Line two 8-or 9-inch round pans with parchment circles.
2) Strain flour, BP, salt and vanilla together into a large bowl and whisk thoroughly to blend.
3) In a medium bowl, beat butter until soft. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition.
4) On lowest speed, alternately add the dry ingredients in three additions with the milk in two additions, scraping the bowl as necessary, beating just to mix after each addition.
5) Pour batter evenly into pans.
6) Bake until cakes test clean. Remove from oven and let cakes cool in the pans on a rack.
7) To remove layers from pans when cakes have cooled, run a small sharp knife around pan perimeter and flip pan.