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Perfect White Cake
Baked by Sheila Bradburn
2nd place winner of Logan County Fair Cake Classic
18 tablespoons unsalted butter, room temperature
4 ½ cups cake flour
1 ½ cups whole milk
9 large egg whites
½ teaspoon vanilla extract
1 tablespoon butter flavor
2 tablespoons baking powder
1 ½ teaspoons salt
Preheat oven to 350 degrees. Butter and flour 3 9 x 2 inch cake
pans.
In a medium bowl stir together milk, egg and extracts. Into an
2nd medium bowl sift together flour, baking powder and salt;
set aside.
In a bowl fitted with a paddle, beat butter on medium speed for
30 seconds. With mixer running slowly add sugar, continue
to beat about 2 minutes until light and fluffy.
Add 1/3 of flour mixture and 1/3 of milk mixture to the butter.
Beat on low until incorporated, add remaining ingredients
starting with flour and ending with flour. Divide into pans.
Bake for 25-30 minutes. Cool and ice.
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![](cake_%20pillars%20030_small.jpg)
Second place -- Sheila Bradburn -- White
Butter cake, purchased by Sivori Catering (Lynda Reed pictured) for
$500
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