White Cake (Reverse Creaming Method)
Serves 235 mins prep45 mins cook
Creaming vs reverse creaming when making cakes The reverse creaming method was first introduced by @realbakingwithrose in her amazing book The Cake Bible and has always been my go-to for butter cakes.
0 servings
What you need
Instructions
1. Mix the cake flour, sugar, baking powder, baking soda, and salt together until combined. 2. Cut the butter into medium size cubes and add to the dry ingredients. 3. Mix on low speed until the mixture is combined and crumbly. 4. Add half of the buttermilk to the mixer and turn the speed up to medium and mix for a full minute. 5. Combine the rest of the buttermilk with the egg whites and vanilla and add in three additions. 6. Divide between 2 9-in cake pans that have been greased and lined with a parchment paper circle. 7. Bake at 350F (177C) for 30-35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Honey Cinnamon Buttercream 1. Place the egg whites in the bowl of a mixer and whisk on medium-low speed until frothy. 2. Heat the honey into a medium pot until it reaches 248F (120C). 3. Once the honey is at temperature and the egg whites are at soft peaks, slowly pour the honey into the whipping egg whites. 4. Once all the honey has been added, continue to mix on medium-high to high speed until stiff peaks have formed and the mixture has cooled off. 5. With the mixer still running, add cubes of butter a tablespoon or two at a time, waiting until the previous piece is incorporated before adding the next. 6. Once all the butter is incorporated, continue to whisk until the buttercream comes together. (If the meringue was too warm when adding the butter, it may look thin. place the mixing bowl in the fridge for 15 minutes and then return to the mixer.) 7. Finish with salt, vanilla, and cinnamon to taste.View original recipe