White cake

White cake is a type of cake that is often vanilla flavored and made without egg yolks. White cakes can be butter cakes or sponge cakes. Angel food cake is a type of sponge cake that is considered a white cake because it is made using only egg whites.[1] White cake is used as a component for desserts like icebox cake, and some variations on charlotte russe and trifle.[2][3][4] White cake can be made by the creaming or reverse creaming methods; the latter can be used to make tier cakes with a tighter crumb.[5][6] It is a typical choice for tiered wedding cakes because of the appearance and texture of the cake.[7]

Angel food cake, a type of white sponge cake

See also

References
  1. "How to Make Angel Food Cake". General Mills.
  2. The Oxford Companion to Sugar and Sweets. Oxford University Press. April 2015. ISBN 9780199313617.
  3. Whitehead, Jessup (1891). The American Pastry Cook.
  4. "Patriotic Berry Trifle". Food Network.
  5. "Cake mixing methods". King Arthur Flour.
  6. "Tender White Cake". King Arthur Flour.
  7. "What's the Difference Between White, Yellow, and Vanilla Cake?". kitchn.
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