Today’s Recipe: Old-Fashioned White Divinity Cake

WHITE DIVINITY CAKE
PREP TIME: 30 MINUTES, PLUS 1 HOUR COOLING
COOK TIME: 40-45 MINUTES
MAKES: ONE 8″ CAKE

6    T butter, softened
2    cups sugar, divided
3    cups flour
2    t baking powder
1¼ cups milk
1    t vanilla
6    egg whites

1. Preheat oven to 325°F. Add butter to a large bowl. Set ½ cup of sugar aside and add the remaining 1½ cups of sugar to the butter. Using an electric mixer, beat until combined.
2. In a medium bowl, combine the flour and baking powder. In small bowl, combine the milk and vanilla.
3. Add about 1/3 of the flour mixture to the butter mixture, and alternate with ½ of milk. Continue until all ingredients are combined.
4. In a large bowl or stand mixer, beat egg whites until they are white and foamy. Pour in the reserved ½ cup of sugar and continue to beat until stiff peaks form.
5. Gently fold about ¼ of the egg whites into the cake batter, and then fold in remaining egg whites.
6. Divide batter between two 8″ cake pans. Bake for 40-45 minutes, or until the top springs back when gently pressed. Cool for about 30 minutes, then remove from pans and transfer to a wire rack to cool for another 30 minutes.
7. After cooling, use a large knife to level off one of the cakes. Place leveled cake on a serving platter or cake stand. Frost the center (see our White Chocolate Frosting recipe), and place the other cake on top. Frost the entire cake and decorate with blueberries and strawberries.

Preheat oven to 325°F. Gather ingredients.

Add 6 T of softened butter to a large bowl.

Set ½ cup of sugar aside.

Pour remaining 1½ cups of sugar into the bowl with the butter.

Using an electric mixer, beat until combined.

Add 2 t of baking powder to 3 cups of flour.

Add 1 t of vanilla to 1¼ cups of milk.

Add about 1/3 of the flour mixture to the butter mixture.

Stir to combine

Add about ½ of the milk to the bowl.

Stir to combine.

Add another 1/3 of the flour mixture to the bowl.

Stir to combine.

Pour in the remaining milk.

Stir to combine, then add remaining flour and combine well.

Add 6 egg whites to a large bowl or stand mixer.

Beat egg whites until white and foamy.

Pour reserved ½ cup of sugar into the egg whites.

Continue to beat the egg whites until stiff peaks form.
Gently fold about ¼ of the egg whites into the cake batter.

Fold in the remaining egg whites.

Divide batter between two 8″ cake pans.

Bake for 40-45 minutes, or until the top springs back when gently pressed.

Cool for about 30 minutes, then remove from pans and transfer to a wire rack to cool for another 30 minutes.

After cooling, use a large knife to level off one of the cakes.

Place leveled cake on a serving platter or cake stand.

Frost the center (*see White Chocolate Frosting recipe below), and place the other cake on top.

Frost the entire cake and decorate with blueberries and strawberries.

WHITE CHOCOLATE FROSTING
PREP TIME: 15 MINUTES
MAKES: FROSTING FOR ONE 8″ CAKE

½    cup butter, softened
½    cup cream
3     cups powdered sugar
½    cup white chocolate chips

1. In a large bowl or stand mixer, beat butter and cream until butter is light and fluffy.
2. Add powdered sugar and mix well. Melt white chocolate chips and add to the bowl. Stir to combine

Gather ingredients.

Add ½ cup softened butter to a large bowl or stand mixer.

Add ½ cup of cream to the bowl.

Beat butter and cream until the butter is light and fluffy.

Add 3 cups of powdered sugar and mix well.

Melt ½ cup of white chocolate chips and pour into the bowl.

Stir to combine.