Edelweiss White Cake Recipes

EDELWEISS WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter.
• Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly.
• In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Add the butter gradually, beating for at least 2 minutes on low speed. Add the wet ingredient mixture and beat for 2 minutes. Add the remaining 1/2 cup milk and blend until smooth on medium speed.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes.
• Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined. Gradually mix in the confectioner's sugar, scraping down the sides as you go. Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency.

SIMPLE WHITE CAKE

Steps:

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

COLETTE'S WHITE CAKE

Steps:

• Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder.
• Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix.
• Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating.

WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute.
• Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
• Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.

EDELWEISS TORTE (PRONOUNCED "IDOL-VISE")

Steps:

• Melt chocolate and butter in a small pan over low heat.
• Beat eggs with a whisk until light and foamy.
• Gradually beat in sugar, flour, and vanilla to eggs.
• Add butter/chocolate mixture.
• Pour into a well buttered 9 inch pie pan.
• Bake at 325-350 oven for 25-30 minutes.
• Serve warm or cold.
• Top with whipped cream; run the chocolate chips over a grater, sprinkle over pie.

EGGLESS WHITE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients.
• Mix well& ensure there are no lumps.
• Add the wet ingredients in order listed.
• Stir until well mixed.
• The mixture should be thick& heavy.
• Spoon mixture into 2 well oiled& floured 9" baking pans.
• Smooth the tops with a spatula as much as possible.
• Bake for up to 30 minutes.
• Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
• Remove from oven& cool on wire racks for 10 minutes.
• Carefully turn out onto a wire rack to cool completely.
• Layer with jam& a lemon icing.
• NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
• Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.