Ice Water White Cake
This Ice Water White Cake recipe yields a light and fluffy white cake using ice water and stiffly beaten egg whites for texture. It requires creaming butter and sugar, alternating dry ingredients with ice water, folding in egg whites, and baking at 350°F for 30 minutes.
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
Calories: 920 kcal | koolhydraten: 130 g | Eiwitten: 12 g | Vet: 35 g | Verzadigd vet: 22 g | Natrium: 700 mg | Suiker: 90 g