My son declared this white cake recipe as “perfect” while the Mister said, “Now, that’s cake.” Umm, from him, that’s a good thing.
While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind you) that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white.
My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.