Level of Difficulty: Beginner to Intermediate
Step 1: Ingredients, Equipment, Cook Time, Cost, and Warnings
1 cup White Cake Mix
1/8th teaspoon Salt
1/4th cup White Sugar
2 teaspoons Baking Powder
1/2 cup Vegetable Oil
4-5 Large Egg Yolks
1/2 cup Whole Milk
4-5 Egg Whites
1/4 teaspoon Cream of Tartar (This can be bought in the spice section of most supermarkets)
1/2 cup White Sugar
1 teaspoon Vanilla Extract
Assorted Fruits (Strawberries, Blueberries, Raspberries, Bananas, Peaches, Pineapples,... etc.)
2 Baking Pans (9.3 x 5.2 x 2.7 in. or 9 x 9 in. or 8 x 8 in.)
3 Large Bowls
Electric Hand Mixer
Cooking Spray (Pam)
Bake and Design Time
1 Hour 10 Minutes
Everything should cost under $10.00. The Cream of Tartar and Vanilla Extract are a little more specialized, so together they will be around $5.00.
Better to over-mix the egg whites than to under-mix them.
Place Milk and Eggs back into the refrigerator when not in use.
Knives are sharp. Take care not to touch the edges.
Keep hair tied up while using the Electric Hand Mixer.
Cake will rise. Overfilling the pan may result in batter spilling out while baking.
Step 2: Preheat Oven to 350 Degrees
Step 3: Dry: Mix Dry Ingredients
Step 4: Separate Egg Whites and Yolks
Separate the egg whites and yolks by cracking open the egg shell into two separate halves. Then gently pour the egg yolk from one half of the shell to the other, repeatedly, until all of the egg white has dripped into the bowl.
CAUTION: Do not allow any egg yolk to get into the egg white bowl. Having too much egg yolk within the egg white bowl will make peaking the egg whites (shown in next step) much more difficult.
SAVE both the egg yolks and whites! Both will be used for the completion of this cake.
Step 5: Foam: Beating the Egg Whites
Set this aside for use in a later step.
Step 6: Wet: Add the Rest of the Wet Ingredients to the Egg Yolks
Step 7: Add the Wet Ingredients to the Dry Ingredients
Step 8: Fold the Foam Into the Batter
CAUTION: It is extremely easy to over-fold or disturb the foam. Doing so will deflate the foam and the resulting cake will not be airy and fluffy. Mix as softly as possible without creating any air pockets or bubbles.
Step 9: Bake at 350 for 35 Minutes
With two 9.3 x 5.2 x 2.7 in. cake pans, the cook time was about 38 minutes.
An 8 x 8 in. pan should take around 30 minutes.
A 9 x 9 in. pan should take around 25 minutes.
TIP: Use a wooden chopstick or toothpick to poke all the way through the middle of the cake when it is approximately finished cooking. If any cake sticks to the chopstick or toothpick when it is removed, continue to cook the cake for 1-2 minutes more. Then try the chopstick/toothpick again until it comes out clean.
Because the pan was sprayed with non-stick spray, removal of the cake should be relatively simple. Run a spatula or knife down the sides of the pan and invert the pan onto a plate or paper towel.
CAUTION: If ample time is not allowed for the pan to cook down, it WILL be hot. Use oven mitts or towels to handle the pan.