Wednesday, July 6, 2016

White Cake with Berries

Our Fourth of July weekend was busy with yardwork that never seems to end this time of year, but on Monday, we took it easy, ate a leisurely breakfast and relaxed for most of the day before heading over to a friend's house for burgers and fireworks.

For a dessert to share at the party, I made this cake.  Dressed in a pale blue Swiss-dot sundress of buttercream, and garnished with fresh berries and flowers, it was subtly patriotic, and maybe the prettiest cake I've made.

Inside was as lovely and delicious (and red, white and blue!), with fluffy white cake almost as light as angel food cake, and moist throughout with juicy raspberries and blueberries.

It was pretty enough even for a wedding cake.

White Cake with Berries


  • 2 3/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 tablespoon white distilled vinegar
  • 2 teaspoons vanilla
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • strawberries, for garnish
  • 2 cups unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2-3 tablespoons milk or cream
Preheat the oven to 350.  Spray two 8-inch pans and two 6-inch pans with non-stick spray (or, just use three 8-inch pans for a 1-tier cake).

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

In a separate bowl (clean and grease-free), whip the egg whites with an electric mixer until soft peaks form.  Whip for another minute or two until the whites are not quite stiff, but stay on the beaters when you lift them up.  The whites should still be quite wet, not dry.

Add the milk, sour cream, vinegar and vanilla to the dry ingredients and whisk vigorously for about two minutes until well combined.  Gently fold in the whipped egg whites in three additions for a light and airy batter.

Divide the batter between the pans.  Scatter the raspberries and blueberries over the batter.  Bake for about 20-25 minutes, until risen and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely before frosting with buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.  With the mixer on low, add the powdered sugar and meringue powder, until combined.  Add the vanilla and cream, and whip on medium high for 4-5 minutes until light and fluffy.

Fill and frost the cake, and garnish with berries and fresh flowers.

Recipe from Curly Girl Kitchen