I was playing around with a few white cakes I found online but found them to be somewhat dry. This is what I came up with. Also I turn this into a cookies and cream cake. Enjoy
- ½ Cup Unsalted Butter, softened
- 1/3 Cup Crisco
- 1½ Cups Sugar
- 5 Egg Whites
- 1 Tsp. Salt
- 2½ Cups All-Purpose Flour
- ¼ Cup Potato Starch**found in the kosher section in the grocery store**
- 2 Tsp. Baking Powder
- 1 Tbsp. Vanilla Extract
- 1 Cup Sour Cream
- ½ Cup Whole Milk
- ¾ Cup Half and Half
Preheat oven to 350.
Prepare 2- 8” or 9” cake pans with wax paper sprayed with baking spray.
In a stand mixer beat butter, crisco and sugar on medium speed until light and fluffy, about 8 min. While butter/Crisco is mixing sift together all dry ingredients, set aside.
Add in extract and egg whites. Beat until fluffy about 10 min. Add sour cream to butter/crisco mixture, mix until blended. Alternately add in sifted dry ingredients and milk mixture. Once it is all incorporated beat on high speed for 20 seconds. Remove from mixer and do a quick stir with a spoon. Evenly divide batter between the 2 pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 15 minutes. While still warm wrap in plastic wrap and let sit overnight. Frost the cake the day after baking.
**I use the potato starch to lighten up the cake a bit. If you are unable to find it subsitute 1/4 cup all purpose flour**
**Turn turn cake into Cookies and Cream fold in 12 chopped oreo cookies right before adding to baking pan.**