My house is white, my wardrobe is bursting with white, and white is quite simply my favourite colour, so I decided to create an all-white recipe. Why not?
It turned into quite a challenge, because many of the ingredients I usually put in my cakes (egg yolks, vanilla extract, etc.) turn the mixture a bit dark.
After four rounds of trial and error, I came up with this recipe. I’m especially proud of it because each bite justifies the time I lost spent figuring out how much egg white would equal two whole eggs, determining the perfect length of cooking time, and buying new ingredients to replace the wasted ones (especially the almond extract, which is so expensive).
Long story short, I’m quite pleased with the result.
- ServesServes 10–12
- Prep time25 min
- Cook time50 min
- FreezingFreezes well
- 5 egg whites
- 1/2 cup milk
- 2 teaspoons almond extract
- 1 tablespoon lemon juice
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 3/4 cup butter, cubed, at room temperature
- 1 3/4 cup sugar
- Currants, to garnish (or other fruit of your choice — or nothing!)
For the buttercream icing
- 1 cup semi-salted butter, at room temperature
- 2 1/2 cups icing sugar
- 1/4 cup milk
- Preheat the oven to 350˚F. Grease a 9-inch springform pan. Set aside.
- In a bowl, combine the egg whites, milk, almond extract, and lemon juice. Set aside.
- In another bowl, combine the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat the butter until smooth. Gradually add the sugar and beat for 2 minutes.
- Add the dry ingredients in thirds, alternating with the wet ingredients (watch the video for help). Mix well and pour into the pan.
- Bake for 45–50 minutes. Let cool completely at room temperature.
FOR THE BUTTERCREAM ICING
- Beat the butter until it’s light and creamy. Add the icing sugar and beat for 2–3 minutes.
- Add the milk and beat until smooth.
- Spread on the cake, garnish with fruit, and serve.