Very White Cake Recipe (No Box Cake, Please)?

I need a recipe for a white cake. It needs to be white, white, white. The recipes I have seen for white cakes are usually sort of yellowish color. Won't do. Any suggestions?Very White Cake Recipe (No Box Cake, Please)?
MANHEIM WHITE CAKE





3/4 cup butter


1 1/2 cups sugar


3 cups flour


3 teaspoons baking powder


1/2 teaspoon salt


1 cup milk


1 cup chopped pecans


3 egg whites


1 teaspoon vanilla





Preheat Oven to 350掳F.


Cream butter, and sugar. Mix and sift dry ingredients and add alternately with milk to the first mixture. Add pecans, vanilla and fold in stiffly beaten egg whites.





Bake as a loaf or in layers. Cake is done when toothpick inserted in center comes out nearly clean, about 50 minutes.





Frost with your favorite frosting (maple frosting works well) or spread melted butter on top and dust with confectioners or granulated sugar.Very White Cake Recipe (No Box Cake, Please)?
WHITE LAYER CAKE





2 1/4 cups cake flour


2 1/4 teaspoons baking powder


1/2 teaspoon salt


1/2 cup shortening


1 1/3 cups sugar


1/4 teaspoon lemon extract


1 teaspoon vanilla


1/2 cup egg whites


1 cup milk





Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.





In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.





Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.





Bake in a 350掳F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.





Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.





Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.
This moist white cake recipe achieves a delicate, soft texture by using egg whites versus whole eggs or egg yolks.





For best results, use cake flour without leavening added, and allow all of the ingredients to come to room temperature before starting.





To make the best white cake, most frostings will are complementary, with the exception of chocolate icing, which tends to overwhelm the flavor.








Makes 2 - 9'; cakes





* 1/2 liquid c. egg whites


* 1 c. milk


* 2 tsp. vanilla


* 3 c. cake flour (sifted)


* 1-1/2 c. sugar


* 4 tsp. baking powder


* 1/2 tsp. salt


* 1-1/2 c. softened butter








Preheat oven to 350 degrees F.





Grease and flour 2-9'; pans and line bottoms with wax or parchment paper.





In a medium-sized bowl, combine flour, sugar, baking powder and salt. Set aside.





Place butter in the bowl of an electric mixer and beat on low for 1 minute. Add half of the flour mixture and beat on low until blended. Add 3/4 c. of the milk and beat again until blended. Add remaining flour mixture and blend on low. Scrape down bowl and beater. Beat on high for 2 minutes.





In a separate bowl, combine remaining milk, egg whites, and vanilla.





Gradually add egg mixture and beat until well blended.





Bake for 25 - 35 minutes or until a toothpick comes out clean from the center of the cake.





Cool cake in pans for 10 minutes before inverting on to wire racks.
Here's an old white cake recipe. Use crisco as the shortening for the whitish cake possible:





White cake





Ingredients:





2 3/4 cups flour


2 teaspoons baking soda


1 teaspoon salt


3/4 cup Crisco or butter


1 1/2 cups granulated sugar


1 teaspoon vanilla


4 egg whites


1 cup milk





Directions


1-Preheat oven to 350.


2-Grease and flour tube pan.


3-Mix flour, baking soda and salt together and set aside.


4-Cream sugar with Crisco.


5-Add vanilla and egg whites.


6-Alternately blend in flour mixture, milk, flour mixture, milk until is well mixed.


7-Bake for 40-45 minutes or until tester inserted comes out clean.


8-Let cool.


9-Then use your favorite frosting.
White Cake





Ingredients:


3 c Flour, sifted


1 c Milk


2 c Sugar, (scant)


2 ts Baking powder


1 c Shortening, (Crisco)


7 Whole egg whites, beaten


1 ts Vanilla





Instructions


Cream Crisco and sugar -- add dry ingredients alternately with milk. -- lastly fold in beaten egg whites. Bake in layer pans at 350 for about 30 minutes.








White Wedding Cake





INGREDIENTS (Nutrition)


5 1/4 cups sifted cake flour


6 teaspoons baking powder


2 teaspoons salt


2 cups white sugar


8 egg whites


1 cup white sugar


1 cup shortening


2 cups milk


1 1/2 teaspoons orange extract


1 teaspoon almond extract





DIRECTIONS


Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.


In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more.


Line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depth in each pan.


Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until done. Cool layers.


Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.
Make sure you omit the eggyolks and use CLEAR VANILLA... made by Wilton... sold at most major craft stores in the Cake Decorating aisles. It's crystal clear and won't yellow your batter or your icing.





CLASSIC WHITE CAKE


Source: Wilton Wedding Cakes - A Romantic Portfolio





Classic White Cake recipe uses egg whites but no yolks to maintain a purer color. Certainly a must for a traditional all-white wedding cake





6 cups cake flour sifted


2 tablespoons baking powder


1 1/2 cups butter or margarine, softened


3 cups granulated sugar


2 cups milk


1 teaspoon clear vanilla extract


12 egg whites


Cake Release (or Baker's Joy butter/flour spray)





Makes: 12 cups of cake batter.





Preheat oven to 325掳F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release. (Click here for complete instructions on preparing baking pans.)





Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.








SNOW WHITE BUTTERCREAM ICING





2/3 cup + 3 tablespoons water, divided


1/4 cup Meringue Powder


12 cups sifted confectioners' sugar, (about 3 lbs.) divided


1 1/4 cups solid vegetable shortening


3 tablespoons light corn syrup


3/4 teaspoon salt


3/4 teaspoon no-color almond extract


3/4 teaspoon clear vanilla extract


1/2 teaspoon no-color butter flavor





Stiff Consistency:


In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.





Makes: About 7 cups of icing.
Simple White Cake


Rated:





Submitted By: SCOTTOSMAN


Photo By: gapch1026


Prep Time: 20 Minutes


Cook Time: 30 Minutes Ready In: 50 Minutes


Servings: 12








';This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.';


Ingredients:


1 cup white sugar


1/2 cup butter


2 eggs


2 teaspoons vanilla extract 1 1/2 cups all-purpose flour


1 3/4 teaspoons baking powder


1/2 cup milk





Directions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.


2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.


3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.


ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 6/27/2009
My Mother always used this one , it was nice and white .





White Cake





3 3/4 c. flour


4 1/2 tsp. b. soda


3/4 c. butter, unsalted


2 1/4 c. sugar


1 1/2 c. milk


1 1/2 tsp. vanilla


6 egg whites , beaten stiff


Cream butter and sugar together . Add flour and b. soda , mix well . Mix in milk and vanilla . Fold in egg whites . Pour into 2 , 8 inch round cake pans . Bake at 350 F. for 30 min.