White Cake with Vanilla Sauce
12 tablespoons (1 1/2 sticks) unsalted butter, softened 1
1/2 cups sugar 2 cups all-purpose flour 2 teaspoons
baking powder
1/4 teaspoon salt 6 large egg whites (3/4 cup)
2/4 cup milk 2 teaspoons vanilla extract
Butter 2 9-inch by 1 1/2-inch layer pans or 1 (13 by 9 by
2-inch) and line with parchment or waxed paper.
Set a rack at the middle level of the oven and preheat to
350 degrees. In a large mixing bowl, beat butter and sugar
for about 5 minutes, until light and fluffy. Stir together
flour, baking powder and salt. Set aside. Combine egg
whites, milk and vanilla extract. Add 1/3 of the flour
mixture to butter mixture then add half the milk mixture.
Continue to alternate beginning and ending with flour
mixture. Scrape bowl and beater often. Pour batter into
prepared pan(s) and smooth top with a metal spatula. Bake
cake(s) about 25 to 30 minutes, or until a toothpick
inserted in the center emerges clean. Cool in pan on a rack
for 5 minutes, then turn out onto a rack, remove paper and
let cool completely.
Gram's Vanilla Sauce
2 cup boiling water
3/ cup sugar 2 Tbsp. cornstarch 4 Tbsp. butter
4/2 tsp. nutmeg
5/2 tsp. vanilla
Put the water on to boil. Cream sugar, cornstarch, butter
and nutmeg. Stir into the boiling water. Add vanilla and
serve warm as a sauce over white cake.
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