GOOD EATS
White Wine Cake
METHOD
INGREDIENTS
Add one third of the dry ingredients into the batter, blending on low speed until just combined. Add in half of the wet ingredients, blending on low speed until just combined. Repeat process with remaining wet and dry ingredients, ending with the dry ingredients. Once all the ingredients are in the bowl, increase speed to medium and blend well for one minute; do not overmix. Evenly divide and smooth the batter into prepared pans. Place cake pans into the centre of the preheated oven. Bake for 25 to 30 minutes, rotating tins 15 to 20 minutes into the baking time. Remove from oven and allow to cool for 10 minutes in the cake pans Place onto a wire cooling rack to cool completely.
Preheat oven to 350°F (177°C).
2 ¾ C (344 g) all-purpose flour 1/3 C (45 g) cornstarch 2 tbsp (12 g) skim milk powder 1 ¼ tsp (6 g) baking powder 1/2 tsp (2 g) baking soda 1/2 tsp (3 g) salt 1 ¼ C (313 ml) white wine 2 tbsp (30 ml) lemon juice, preferably freshly squeezed 1 ¾ C (350 g) granulated sugar 2/3 C (151 g) butter 1/3 C (83 ml) canola oil 4 eggs 2 tsp (10 ml) pure vanilla extract
Grease and line the bottoms of three 8 x 2-inch cake pans. Dust with flour.
In a large bowl, whisk together the flour, cornstarch, milk powder, baking powder, baking soda, and salt until thoroughly blended and no lumps remain.
Whisk together the white wine and lemon juice. Set aside until needed.
In the bowl of a stand mixer, using the paddle attachment, cream the sugar, butter, and canola oil until pale in colour; three minutes. Add eggs one at a time, incorporating well after each addition before adding the next. Add in the pure vanilla extract, mixing well.
Try a local white wine for this recipe!
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