The cake is an integral part of any celebration or party. It can be prepared using various combinations such as chocolate and different fruits, and you can decorate it using a variety of wonderful icings. One such tempting cake is a soft, spongy white cake. This cake, known for its fine texture and ultimate taste, is made from a combination of all-purpose flour, butter, eggs, and sugar, with a hint of vanilla extract for fine flavor. A frosting of nuts, dry fruits, or chocolate is used to make this cake further irresistible. Fluffy White Cake Ingredients

• 4¾ cups cake flour, some additional for dusting the pan
• 1¾ cups whole milk
• 1¼ cups unsalted butter (softened)
• 2½ cups sugar
• 9 large egg whites
• 1 tbsp. vanilla extract
• 2¼ tsp. baking powder
• ½ tsp. salt

Preparation Preheat the oven to 350 °F, and grease and flour the cake pan. In a large bowl, whisk together the cake flour, salt, and baking powder. In a small bowl, mix together the milk and vanilla extract. In another bowl, beat the butter with the sugar using an electric mixer on moderate speed for about 5 minutes, until the mixture turns light and fluffy. Reduce the speed to low and add half of the flour mixture to the sugar and butter mixture. Beat again until it is just combined. Then, add in the milk and vanilla mixture, and beat further to combine. Add the remaining flour mixture and beat on moderately high speed for a few seconds. In another bowl, beat the egg whites using an electric mixer, until you get stiff peaks. Add ⅓ of the egg whites into the batter to lighten. Gently add the remaining ⅔ of egg whites and mix well. Then pour the batter into the greased cake pan. Bake in the preheated oven for about 30-45 minutes. White Cake with Pecans, Coconut, and Chocolate Chip Frosting Ingredients: For Cake

• 2 cups all-purpose flour
• 1⅔ cups sugar
• 1¼ cups whole milk
• 3 large eggs
• 2 large egg whites
• ⅔ cup solid vegetable shortening
• 1 tbsp. vanilla extract

Ingredients: For Frosting

• ½ cup unsalted butter
• 15 oz. milk power
• 3 large egg yolks (beaten)
• ½ cup sugar
• 1 tbsp. all-purpose flour
• 1½ cups semisweet chocolate chips
• 1½ cups flaked sweetened coconut
• 1½ cups pecans (chopped)
• ½ tsp. vanilla extract

Preparation For the Cake Preheat the oven to 350 °F. Butter and flour a baking pan. In a large bowl, beat the vegetable shortening and sugar together using an electric mixer. Add in the egg whites, and beat well. It should be followed by an addition of milk and vanilla extract. Next, add the flour and beat until just mixed. Transfer the batter to the prepared baking pan. Bake in the preheated oven for about 30 minutes. Let it cool down completely. For the Frosting In a large saucepan, combine the milk powder, butter, sugar, egg yolks, all-purpose flour, and vanilla extract together. Whisk continuously over medium-low heat for about 10 minutes until the butter melts and the mixture turns thick. Then, add in the coconut and pecans. Cool the frosting, until it is thick enough to spread. But, it should be warm. Spread the warm frosting over the cake, and let it cool down completely. Sprinkle the chocolate chips over the cake at the end. Buttermilk White Cake Ingredients

• 3 cups flour
• ¾ cup buttermilk
• ¾ cup vegetable shortening
• 8 egg whites
• ¾ tsp. cream of tarter
• 2¼ cups sugar
• 1 tsp. vanilla extract
• ¼ tsp. salt
• ½ tsp. baking soda, dissolved in 2 tbsp. warm water

Preparation In a medium-sized bowl, sift the flour, cream of tarter, and salt together. In another bowl, mix the sugar and shortening. Add the unbeaten egg whites, alternatively with the sifted flour, cream of tarter, and salt mixture to this bowl; beat well. Add in the buttermilk at once to this mixture. Then add the vanilla extract and beat until it gets mixed well. Lastly, add the soda dissolved in water and mix thoroughly. Pour this batter into a greased and floured cake pan. Bake at 350 °F in the oven for about 20-25 minutes.