We could’ve eaten the year-old wedding cake in our freezer to celebrate our first anniversary, but instead I just baked a new one.
We’ve given up on keeping white sugar in the house and, though a healthful decision, it can make something like cake baking much more experimental. For inspiration I consulted my beloved Southern Living magazine and last year’s best white cake recipe winner, Mrs. Billett’s White Cake.
First, I decided we didn’t need a three layer cake between the two of us and slashed the recipe in half. Then, with great hope, I settled on 3 egg whites, 1 teaspoon of baking powder, and 2/3 cup of honey to account for the higher sugar and water content of honey compared to granulated sugar.
If I had to guess, I’d say this is a denser, moister cake than the original recipe. And the icing is crisper. Except for knowing that icing requires butter, powdered sugar and milk because I exist among humanity, the icing recipe is all my own creation… based, of course, on the proportion of butter I already had available in the house.
Anyway, I have one husband and four co-workers to testify that it came out alright.
Honey White Cake
Preheat oven to 325º. Grease one eight inch cake pan (preferably a heart but it’s whatever if you aren’t into that). Find four bowls.
In the first bowl, stir together the milk and vanilla.
In the second bowl, beat the butter until creamy with an electric mixer. Gradually pour in the honey, beating until fluffy.
In the third bowl, combine flour and baking powder with a fork.
Alternately add the flour mixture and milk mixture to the butter, beginning and ending with the flour mixture. Beat on low just until blended after each addition.
In the fourth bowl, beat egg whites on medium until stiff peaks form. Gently fold into batter.
Pour batter into greased pan and bake at 325º for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in pan. Run a knife along the edges, transfer onto a plate, and cool completely, about 40 minutes, before icing.
Crispy Vanilla Frosting
Beat butter at medium speed with an electric mixer 1 to 2 minutes, or until creamy.
Gradually add powdered sugar, continuing to beat on low.
When the mixture becomes dry, add milk and remaining sugar.
Beat until fully combined. Do no refrigerate before icing.
Happy Cooking. May love guide you.