Classic Wedding Cake: White Or Vanilla?

The classic wedding cake is white, not vanilla. White cakes are made without egg yolks, which gives them their colour. They are typically flavoured with vanilla, but vanilla cakes are made with whole eggs and have a more distinct vanilla flavour.

White cake is made with egg whites only

White cake recipes were originally created for weddings, as only the rich could afford white flour and sugar, so a white cake was considered a symbol of wealth. These days, a white cake with a fine, moist crumb is probably the most common flavour cake baked for all types of occasions.

White cakes tend to be slightly less tender than cakes made with whole eggs, as they are missing the fat and emulsifiers from the egg yolks. They also tend to be lighter and fluffier than vanilla cakes.

When making a white cake, it's important to use cake flour rather than all-purpose flour to create a lighter batter with a finer crumb. White cakes are often vanilla-flavoured, and sometimes artificial clear vanilla extract is used to preserve the white colour.

To make a white cake, you can either whip up the egg whites to a soft but firm peak and then fold them into the batter, or you can add the egg whites directly to the butter/sugar mixture.

Ingredients:

• 8 oz unsalted butter, room temperature
• 6 large egg whites, room temperature
• 2 1/2 teaspoon baking powder
• 1 teaspoon almond extract (use clear for a whiter cake)
• 1 teaspoon vanilla extract
• 10 oz milk, room temperature

Instructions:

• Preheat your oven to 335ºF and prepare two 8"x2" cake pans with cake goop or another preferred pan release.
• Combine milk, oil, and extracts and set aside.
• Combine flour, baking powder, and salt and set aside.
• Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in sugar and then let whip on high until light and white (about 5 minutes).
• Add the egg whites one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next.
• Add 1/3 of your dry ingredients to the egg/butter mixture and mix on low until just combined. Then add 1/2 of your liquids, then dry, then liquids, and the rest of your dry. Let mix until just combined.
• Add batter to prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the centre.
• Let cool for ten minutes, then turn out cakes onto a cooling rack. Wrap while still warm and place in the freezer to flash chill.

White cake is a classic and versatile cake that can be dressed up or down for any occasion. By using egg whites only and other carefully selected ingredients, you can achieve a pure white colour and a light, fluffy texture that is perfect for a wedding cake or any other celebration.

Vanilla cake uses whole eggs

Vanilla cake is infused with the flavour of vanilla, typically through the addition of vanilla extract to the batter. This gives the cake a distinctive, warm, and comforting taste. It is a versatile cake that can be paired with a variety of frostings, from classic buttercream to tangy cream cheese.

The texture of vanilla cake can vary depending on the recipe. It can be light and fluffy, similar to white cake, or denser and moister. The addition of whole eggs contributes to the moist and tender texture of the cake.

When making a vanilla cake, it is important to use pure vanilla extract to ensure the best flavour. Clear vanilla extract can also be used if a whiter cake colour is desired, as it will not tint the batter. However, some people find that clear vanilla has a less desirable taste.

Vanilla cake is a versatile choice for a variety of occasions. It can be used as a base for other cake recipes by substituting different spices or extracts. It is a great option for those who prefer a cake with more flavour than a white cake but want something simpler and more elegant than a yellow cake.

White cake is a blank canvas for frosting

The key difference between a white cake and other types of cakes is the absence of egg yolks or other ingredients that would change the colour of the cake. Egg whites are used to create a white batter, and this decision also affects the cake structurally. Without the fat from the egg yolks, white cakes tend to rise more and be slightly less tender than cakes made with whole eggs.

White cake typically calls for cake flour rather than all-purpose flour, creating a lighter batter with a finer crumb. It is also often made with almond extract, which is clear and helps to maintain the white colour of the cake. Sometimes, artificial clear vanilla extract is used to enhance the flavour without changing the colour.

White cake is a perfect base for brightly coloured cakes, such as a rainbow-coloured cake, as the food colouring will produce clearer, brighter colours on white cake batter. It is also a popular choice for tiered wedding cakes due to its appearance and texture. The first cake mix for white cake was introduced in the US around 1930, and it has been a classic choice for weddings ever since.

White cake is also used as a component for other desserts, such as icebox cake, charlotte russe, and trifle. It can be made by the creaming or reverse creaming mixing methods, with the latter being a better option for tiered cakes as it creates a tighter crumb that can stand up to stacking.

Overall, white cake is a versatile and elegant choice that can be customised to suit any occasion or personal preference. Its subtle flavour and light texture make it a perfect blank canvas for frosting and fillings, allowing you to create a unique and memorable dessert.

Vanilla cake has a distinctive taste

Vanilla cake is denser and moister than white cake, depending on the recipe. The texture of the cake can vary, but it is generally lighter and fluffier. Vanilla cake is a great choice for those who prefer a cake with more flavour than white cake. The addition of vanilla extract gives it a warm and comforting taste.

Vanilla cake uses both egg whites and egg yolks and results in a slightly off-white-coloured cake. It is considered to have the most flavour when compared to white or yellow cake. The yolks give the cake a rich colour and flavour, and the whites ensure a pristine white cake that is not weighed down by the fat in the egg yolks.

Vanilla is also used in white cakes to enhance their flavour. White cakes are typically made without egg yolks, which affects the cake structurally. White cakes tend to be slightly less tender than cakes made with whole eggs. They are usually paired with almond extract, which is also clear.

White cake is a symbol of wealth

The association of white with purity and weddings also stems from the Victorian era. In the past, a white cake was created using egg whites and refined white sugar, which was expensive. Nowadays, a white cake is more accessible, but it still holds a symbolic meaning of wealth and status.

The classic white cake is typically made with only egg whites, resulting in a lighter colour. The absence of egg yolks or other ingredients that could change the colour of the cake is essential to achieving the desired white hue. This decision also affects the cake structurally, as the lack of egg yolks results in less fat, allowing the cake to rise more easily.

White cake is often chosen for weddings or other formal events where a simple, elegant dessert is desired. The colour white is associated with purity and elegance, making white cakes a popular choice for special occasions.

The versatility of white cake also contributes to its popularity. The cake's mild flavour and light, fluffy texture make it a perfect blank canvas for a variety of frostings and fillings. Whether paired with a rich chocolate buttercream or a tangy cream cheese frosting, white cake serves as an excellent base.

In conclusion, the white cake's symbolism of wealth and status, along with its aesthetic appeal and versatility, have contributed to its enduring popularity, especially for weddings and formal events.

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