White Layered cake
A delicious layered white cake that is light,moist ,soft with whipped cream frosting and strawberries.
Servings: 25
Calories: 250kcal
Ingredients
For cake
- 2 ½ cup cake flour sifted
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup butter unsalted 1.5 sticks
- 1 ¾ cup granulated sugar
- 5 large egg whites
- ½ cup sour cream
- 1 tbsp vanilla extract
- 1 cup whole milk
For frosting
- 2 cups heavy whipping cream
- ⅓ cup sour cream
- 1 cup confectioner's sugar
- 1 tsp vanilla extract
Instructions
Cake preparation and Baking
- Grease and lightly flour two 9-inch cake pans.
- Whisk the dry ingredients cake flour, baking powder, baking soda, and salt together in a bowl
- Preheat the oven to 350°F.
- Beat the butter on high speed using a handheld or stand mixer fitted with a whisk attachment until smooth and creamy for about 1 or 2 minutes.
- Add the sugar and beat on high speed for 2 to 3 minutes until creamed together.
- Scrape down the sides to the bottom of the bowl with a rubber spatula as needed.
- Add the egg whites. Beat on high speed until combined for about 2 to 3 minutes.
- Beat in the sour cream and vanilla extract.
- Add the dry ingredients with low speed on the mixer, mix until it is just incorporated.
- Slowly pour in the milk until combined, the mixer should still be running on low.
- Do not over mix.
- Whisk it by hand to make sure there are no lumps at the bottom of the bowl.
- The batter will be slightly thick.
- Pour batter evenly into cake pans using measuring cups if required.
- Bake for around 25 - 30 minutes or until the cakes are baked through.
- Insert a toothpick into the center of the cake and if it comes out clean, it is done.
- Allow cakes to cool completely in the pans and set on a wire rack.
- The cakes must be completely cool before frosting and assembling
Whipped Cream Frosting
- Freeze or refrigerate the bowl and whisk attachments used in the frosting preparation. You can also use a bigger bowl with ice cubes underneath the bowl in which frosting is being prepared as shown in the picture below.
- Beat the heavy whipping cream on medium speed for about 10 to 12 minutes till it gets thicker or until small spikes are formed.
- Add the confectioner's sugar, vanilla extract and sour cream and keep beating on medium and then high till it gets stiff peaks .
- Yummy whipped cream frosting is ready, Use immediately or store in a refrigerator for using later.
Cake Assembly and Serving
- To assemble the cake , using a serrated knife cut the dome portion of the cakes and poke it with holes.
- Sprinkle sugar solution ( 1:2 sugar and water boiled and cooled ) for creating moist cakes.(optional).
- Frost the cut portion of one cake and let the extra frosting spill to the sides so that you can coat it.
- Place the other cake on top of the frosted cake upside down so the flat potion is on the top.
- Coat the frosting on the top and spread evenly along the sides.
- Decorate with fresh strawberries , sliced almonds, sprinkles and anything else you like.
- Slice and serve with extra frosting or ice cream . Enjoy!
Nutrition
Serving: 55g | Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 218mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 568IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.4mg
