Fluffy White Cake for a 3rd Blog Anniversary

They say that time flies when you’re having fun and I think it’s true. If you love what you do, it’s not work, it’s not a bother or a chore. Doing something you love can afford you the joy of hard work and persistence, it can soothe self-doubt and build confidence, it feeds us, deeply, and makes each minute of concentration, even frustration, valuable. When I say time flies, I’m referring to the three years that I have been expressing my love of cooking with you all through this blog. The blog birthday snuck up on me, truth be told. I had remembered it earlier in the month and considered that I should produce a special recipe and posting to celebrate and then all of a sudden the day had come and gone. Correction, Feasts for All Seasons is three years and three days old today.

In truth I didn’t bake this cake especially for the blog birthday, but this pale beauty certainly fits the bill when it comes to celebration cakes. It’s a borrowed recipe from a favourite fellow blogger, Rosie from Sweetapolita and it is an excellent recipe. Make it, bake it, enjoy it. Thank you for stopping by!




Fluffy White Cake (based very, very closely on a recipe from sweetapolita.com)

preheat oven to 350°F

5 large egg whites, at room temperature
1 cup whole milk, divided, at room temperature
1 teaspoon pure vanilla extract
3 cups, minus 6 tablespoons flour, sifted (replace the 6 Tbsp flour with cornstarch)
1-3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, at room temperature, cut into cubes

Grease, line with parchment, and flour two round 8-inch pans.
In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.
Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Let cool on racks for 10 minutes and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely before frosting.

Vanilla Frosting
3 sticks unsalted butter, softened and cut into cubes
3 cups sifted icing sugar
3 tablespoons milk
1 teaspoon pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed until it is very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy and fluffy.

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