Ice Water White Cake
Ingredients
- 1 tsp. almond flavoring optional
- 12 tsp. baking powder
- 2 cup butter or margarine
- 14 cups cake flour
- 16 eggs whites stiffly beaten
- 8 cups granulated sugar
- 6 cups ice water
- 2 tsp. salt
Instructions
- Cream 2 cups of butter or margarine until smooth.
- Gradually add 8 cups of granulated sugar, beating until the mixture is fluffy.
- Sift together 14 cups of cake flour, 2 teaspoons of salt, and 12 teaspoons of baking powder.
- Add the sifted dry ingredients alternately with 6 cups of ice water and 1 teaspoon of almond flavoring (optional) to the creamed butter and sugar mixture, mixing well after each addition.
- Gently fold in 16 stiffly beaten egg whites until just combined, taking care not to deflate the mixture.
- Pour the batter evenly into 2 greased cake layer pans.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Notes & Wine Advice
Serving Advice
Serve this Ice Water White Cake plain or with a light dusting of powdered sugar for a simple presentation. It pairs beautifully with fresh berries and whipped cream or a smooth vanilla buttercream frosting for added richness. This cake is ideal for birthdays, family gatherings, or any special occasion where a classic, tender white cake is desired. For a festive touch, consider layering with fruit preserves or a thin layer of lemon curd between the cake layers.Variations
To vary this recipe, you can substitute the almond flavoring with vanilla or lemon extract for a different aromatic profile. For a richer cake, fold in a small amount of finely chopped white chocolate or toasted nuts into the batter before baking. To make cupcakes, divide the batter into lined muffin tins and bake for about 18-20 minutes. For a gluten-free version, replace the cake flour with a gluten-free flour blend, but note that texture may vary. Additionally, you can add a splash of citrus zest to the batter to brighten the flavor.Wine Advice
Chardonnay: Chardonnay’s buttery and slightly oaky notes complement the rich texture of the cake, enhancing the buttery flavor without overpowering the delicate almond essence. Moscato d’Asti: Moscato d’Asti offers a light, sweet, and fruity profile that pairs well with the cake’s sweetness and airy texture, making it a refreshing accompaniment. Pair this cake with a chilled glass of sparkling apple cider or a fragrant herbal tea such as chamomile or jasmine to complement its delicate flavors without alcohol. Estimated ingredient cost: USD 1.50 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on the total edible portions of the scaled ingredients divided by four servings. Cake flour is assumed to be sifted and measured by volume. Butter is standard salted butter. Egg whites are from large eggs. Sugar is granulated. No frosting or additional toppings are included in the nutrition calculation. Optional sides and drinks are excluded.Nutrition values
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Ingredients and Character
The Ice Water White Cake is characterized by its light and tender crumb, achieved through the use of ice water and stiffly beaten egg whites. The ice water helps keep the batter cool, preventing the butter from melting prematurely and ensuring a fine crumb texture. Cake flour is used instead of all-purpose flour to provide a softer, more delicate structure due to its lower protein content. The combination of baking powder and salt balances leavening and flavor. Butter or margarine adds richness and moisture, while the optional almond flavoring lends a subtle nutty aroma that enhances the cake’s overall profile. The large quantity of sugar ensures sweetness and contributes to the cake’s moistness and tenderness. This cake is a classic example of a white cake that is versatile and suitable for many occasions. The role of ice water in this recipe extends beyond temperature control; it also influences the batter's viscosity, allowing for better incorporation of the dry ingredients and contributing to the cake's tender crumb. The stiffly beaten egg whites act as a natural leavening agent, creating air pockets that expand during baking, which results in a light and airy texture. Butter or margarine not only adds richness but also affects the mouthfeel, with butter providing a more pronounced flavor and margarine offering a slightly softer texture. The balance of sugar and fat is critical to achieving moistness without greasiness, ensuring the cake remains pleasant to eat over time. Cake flour's lower protein content compared to all-purpose flour means less gluten formation, which is essential for a delicate crumb structure. The precise measurement of baking powder ensures adequate rise without a bitter aftertaste, while salt enhances the overall flavor profile by balancing sweetness and highlighting other ingredients. Almond flavoring, though optional, complements the subtle sweetness and adds complexity without overpowering the cake's natural flavors. The large volume of ingredients reflects the cake's suitability for multiple layers or larger gatherings, emphasizing its role as a versatile base for various decorations and fillings. Texture is a defining characteristic of this cake, achieved through the interplay of ingredients and technique. The combination of creamed butter and sugar with sifted dry ingredients and ice water creates a smooth batter that bakes into a fine crumb. The gentle folding of egg whites preserves the delicate air bubbles necessary for lift and softness. This cake's structure is sturdy enough to support frostings and fillings yet tender enough to melt in the mouth, making it a preferred choice for layered cakes and elaborate presentations. Its neutral flavor profile allows it to pair well with a wide range of toppings and accompaniments.
Practical Preparation Tips
Successful preparation of this cake depends on careful mixing and temperature control. Creaming the butter and sugar until fluffy incorporates air, which helps the cake rise and develop a light texture. Sifting the dry ingredients together ensures even distribution of leavening agents and prevents lumps. Alternating the addition of dry ingredients with ice water helps maintain batter consistency and prevents overmixing, which can toughen the cake. Folding in the stiffly beaten egg whites gently is crucial to preserve the air bubbles that contribute to the cake’s lightness. Baking in two greased pans allows for even cooking and easy layering. It is important to bake at the specified temperature of 350°F for the recommended 30 minutes, checking doneness with a toothpick to avoid under- or over-baking. Using ice water and handling ingredients with care are key to achieving the desired texture. When creaming butter and sugar, it is important to use room temperature butter to achieve a smooth, fluffy mixture that traps air effectively. Overbeating at this stage can cause the mixture to become too soft, while underbeating may result in a dense cake. Sifting the dry ingredients multiple times ensures even distribution of baking powder and salt, which is crucial for consistent rising and flavor. Alternating the addition of dry ingredients with ice water helps maintain the batter's emulsion and prevents the butter from breaking down, which could lead to a greasy texture or uneven crumb. Folding in the stiffly beaten egg whites requires a delicate touch; use a spatula to gently incorporate them in thirds, turning the bowl and cutting through the center to avoid deflating the mixture. This step is vital for maintaining the airiness that defines the cake's texture. Preparing the pans by greasing and optionally lining with parchment paper prevents sticking and facilitates easy removal. Dividing the batter evenly between pans ensures uniform baking, which is important for stacking and decorating. Monitoring the oven temperature with an oven thermometer can help maintain the precise 350°F required for optimal rise and crumb development. During baking, avoid opening the oven door frequently as this can cause temperature fluctuations that may lead to uneven rising or collapse. The toothpick test is a reliable method to check doneness; insert it into the center of the cake and look for clean removal without wet batter. Once baked, allow the cakes to cool in the pans for a short period before transferring to a wire rack to cool completely, which prevents sogginess. Proper cooling also makes the cake easier to handle and frost. Planning ahead to bake the cake layers a day before assembling can improve texture and ease of decoration.
Serving and Variations
This cake is ideal for celebrations and special occasions due to its classic flavor and elegant appearance. It can be served simply with a dusting of powdered sugar or dressed up with frostings such as vanilla buttercream, cream cheese frosting, or whipped cream. Fresh fruit or fruit preserves between layers add a refreshing contrast. Variations include substituting almond flavoring with vanilla or lemon extracts, incorporating citrus zest for brightness, or adding finely chopped nuts or white chocolate for texture and flavor complexity. For a gluten-free adaptation, cake flour can be replaced with a gluten-free blend, though texture may differ slightly. The cake can also be baked as cupcakes for smaller servings. Pairing with complementary wines or non-alcoholic beverages enhances the dining experience. For serving, this cake pairs beautifully with a variety of frostings and fillings, allowing customization to suit different tastes and occasions. A classic vanilla buttercream enhances the cake's subtle flavors, while cream cheese frosting adds a tangy contrast. Incorporating fresh berries or fruit preserves between layers introduces a burst of freshness and color, making the cake visually appealing and flavorful. Garnishing with toasted almonds or white chocolate shavings can add texture and an elegant touch, elevating the presentation for special events. Variations on this recipe can be achieved by adjusting flavorings or incorporating additional ingredients. Replacing almond flavoring with vanilla or lemon extract offers different aromatic profiles, while adding citrus zest to the batter can brighten the overall taste. For those seeking added texture, finely chopped nuts or white chocolate chips folded into the batter provide pleasant surprises in each bite. Baking the batter as cupcakes allows for individual portions, perfect for parties or casual gatherings, and can be decorated creatively with various frostings and toppings. Meal planning with this cake is flexible due to its neutral flavor and adaptable nature. It can serve as a simple dessert for everyday meals or be dressed up for celebrations such as birthdays and weddings. Leftover cake can be repurposed into trifles or cake pops, reducing waste and extending enjoyment. Pairing the cake with complementary beverages, such as light white wines or non-alcoholic options like sparkling fruit juices, enhances the dining experience. Storing the cake properly in an airtight container helps maintain freshness for several days, making it convenient for advance preparation. Browse our dinner recipes for more ideas. General kitchen guidance is available from the FDA.