Mimi's White White Wedding Cake Recipe

How to make it

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• Preheat oven to 350 degrees. Prepare baking pan(s). This batter will make a one-inch layer of 14-inch round cake, or two one-inch 10-inch round cakes. Cut parchment paper to fit the bottom of the pans. Prepare pans with shortening, lay the parchment paper, add shortening to parchment, dust with cake flour - set aside.
• Add vanilla to milk - set aside.
• Sift flour and baking powder together - set aside.
• Using a stand mixer with flat blade, set speed at medium (4-6 setting) to smooth shortening and gradually add sugar. Mix until mixture is smooth with no granular feeling. About 13-15 minutes.
• Reduce speed and alternate adding flour and milk mixture starting and ending with flour mixture. Continue to mix until batter is light and fluffy.
• In separate bowl, using whisk attachment, beat at medium/high (6-8 setting) until stiff peaks form - about 13-15 minutes.
• Gently fold egg white into batter until mixed. Pour batter into pans.
• Bake 350 degrees for 20 minutes (for two 10-inch round cakes) or 23 minutes for one 14-inch round cake.
• Remove cake from oven onto wire rack for 10 minutes. Sides will gently retract from pans. Then flip onto wire rack (remove parchment paper), and flip again so the cake is right-side up and cool completely (about 40 minutes). Cut off entire outside of cake (top, sides, and bottom). Brush top and bottom with clean brush to remove crumbs and then drizzle or gently paint on simple syrup to retain moisture.
• Transfer cake onto foiled cardboard round and wrap completely with plastic wrap. Freeze until ready to frost.
• Use my Whipped Cream frosting (YUMMY)! I made the wedding cake pictured with four 14-inch round layers and four 10-inch round layers and six batches of the Whipped Cream frosting. Enjoy!