reverse creaming

It is possible to make velvety, soft white cake from scratch. How you mix the cake makes a big difference. By using the reverse creaming technique you'll get a white cake with a tender and moist crumb.

Velvety Soft White Cake

(9 ounces, 252 grams) cake flour

baking powder

baking soda

salt

(12 oz, 336 grams) granulated sugar, 1/2 cup set aside.

(8 oz, 224 grams) sour cream

(8 oz, 224 grams) unsalted butter

real vanilla extract

egg egg

Preheat the oven to 350°F. Line two 8"...

Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.

Sift the flour, baking powder, baking soda and...

Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.

Scrape the sides and bottom of the bowl....

Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.

Increase the speed to medium and beat about...

Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.

In another bowl, whip the egg whites on...

In another bowl, whip the egg whites on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.

Fold the whites into the base in 3...

Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.

Bake 25-30 minutes until the center of the...

Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.

Cool at least 20 minutes in the pan...

Cool at least 20 minutes in the pan and then turn out onto a cooling rack.

Trim the brown edges off the cake, split...

Trim the brown edges off the cake, split each cake into two layers

Fill and ice with vanilla Italian Meringue Buttercream...

Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

https://mediavine-res.cloudinary.com/video/upload/dnj1vfvxajz8kccuyyaw.mp4

White Cake can be soft and velvety with a perfect vanilla flavor, with the proper ingredients and mixing technique. Watch this video to see how to make a melt-in-your-mouth white cake.

These Keto Crispy Thin Chocolate Chip Cookies are a sugar-free and gluten-free version of Tate's Cookies. Perfectly crispy, these gluten-free and keto chocolate chip cookies are utterly amazing at just 1.5g net carbs a pop. So rich, crunchy and light, it is almost impossible to only eat one!

Keto Crispy Thin Chocolate Chip Cookies - Sugar-Free Tate's Remake Recipe

almond flour

(152 g) erythritol brown sugar substitute

(40 g) white erythritol sugar substitute

2 teaspoons (8 grams) kosher salt (or 1 tsp table salt)

1 tsp (4 g) baking powder

tsp (4 g) baking soda

tbsp (170 g) cold, unsalted butter,

(170 g) sugar-free chocolate chips

1 large egg, straight from the fridge, well beaten

1 tbsp (15 g) vanilla extract

Preheat the oven to 350 degrees F. and place a baking rack in the center of the oven.  Line a baking tray with parchment paper (do not use a silpat mat or aluminum foil)

In the bowl of a food processor, combine the almond flour, sweetener, salt, baking powder and baking soda. Process until well-combined.

Add in the cold butter and pulse until a dry and powdery mixture forms. Add in the chocolate chips and pulse 1-2 times to incorporate.

Transfer the mixture to a large bowl.  (This mixture can be refrigerated for up to one week in an airtight container or used immediately in the next step).

Add in the egg and vanilla and stir to incorporate.  Once the mixture has come together, place the cookie dough in the fridge to firm for about 30 minutes.

Take small tablespoons of the dough and form each section into a ball.  Place the cookies on the cookie sheet, leaving at least 2-3 inches between each cookie (you may only get 8-12 cookies per baking sheet.)

Bake for about 8 minutes or until the cookies begin to brown.  Remove from the oven and allow the cookies to cool on the baking tray until they reach room temperature.  Transfer cookies to an airtight container without a lid and allow them to harden for an additional 1 hour.

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Velvety Soft White Cake

Keto Crispy Thin Chocolate Chip Coo...

Top 2 reverse creaming recipes from across the web

The most viewed reverse creaming recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Velvety Soft White Cake

Keto Crispy Thin Chocolate Chip Coo...

The most viewed reverse creaming recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine