White cake
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White cake is a type of cake that is often vanilla flavored and made without egg yolks. White cakes can be butter cakes or sponge cakes. Angel food cake is a type of sponge cake that is considered a white cake because it is made using only egg whites.[1] White cake is used as a component for desserts like icebox cake, and some variations on charlotte russe and trifle.[2][3][4] White cake can be made by the creaming or reverse creaming methods; the latter can be used to make tier cakes with a tighter crumb.[5][6] It is a typical choice for tiered wedding cakes because of the appearance and texture of the cake.[7]
See also
References
- ^ "How to Make Angel Food Cake". General Mills.
- ^ The Oxford Companion to Sugar and Sweets. Oxford University Press. April 2015. ISBN 9780199313617.
- ^ Whitehead, Jessup (1891). The American Pastry Cook.
- ^ "Patriotic Berry Trifle". Food Network.
- ^ "Cake mixing methods". King Arthur Flour.
- ^ "Tender White Cake". King Arthur Flour.
- ^ "What's the Difference Between White, Yellow, and Vanilla Cake?". kitchn.