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Almost-Famous White Cake

By 17:44:00 , , , , , , ,

Can't get enough of the Almost-Famous Chocolate Cake?

Actually I'm a little overloaded with chocolate cake and so I decided to go for something "white", something that has nothing to do with chocolate..LOL!

Here is the Almost-Famous White Cake! This cake is fabulous, yummy and easy to bake!
This recipe is a cross between butter cake and vanilla cake so the cake isn't stark white as the suggested that it should be one. The yellowish of this cake comes from the raw sugar that was a little brownish in color and I used whole egg instead of egg white only (I find it hard to make use of the leftover egg yolks so it is much easier way to use the whole egg..LOL!).

This time I used some fancy baking pan and I managed to yield two cakes (7-inch Bundt pan and 5.5-inch Angel Food pan). I didn't use any frosting but you can use your favorite frosting on this cake...mmmm! Yummy!

Almost-Famous White Cake

115gm Butter (softened)
180gm Castor Sugar (I used Raw sugar)
2 Eggs
2 tsp Vanilla Extract
188gm Cake Flour
1 3/4 tsp Baking Powder
1/2 tsp Salt
2/3 cup Milk

  •  Preheat the Airfryer at 160°C for 5 minutes.
  • Cream together butter and sugar.
  • Beat in the eggs, one at a time, then stir in the vanilla extract.
  • In separate bowl, combine together flour, salt and baking powder. Add the flour mixture to the butter mixture and mix well.
  • Stir in the milk until batter is smooth. 
  • Pour the batter into the baking pan (lightly grease the baking pan) and cover the baking pan with foil. Poke holes randomly on the foil.
  • AirBake at 160°C for 35-38 minutes (lesser baking time if you are using smaller baking pan). Remove foil and continue to AirBake for another 3-5 minutes until the top is slightly brown.
  • (Tips: If using Philips Airfryer baking pan, AirBake for 40-45 minutes with foil)  
  • Cake is done when it springs back to touch :) Let it cool for a bit before removing it from the baking pan

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  1. I am going to try this (again....) tonight. Please allow me to confirm, this recipe is using cake flour, not AP flour? Cake flour is the same as superfine flour?


    1. hi there!

      Yes, this is using cake flour and yes superfine flour is cake flour :)

  2. Hi, love this recipe. Thank you for sharing it. Can we use whole wheat flour instead of cake flour?

    1. Hi! I'm sure it is okay to use whole wheat flour but I suggest you to add some cornstarch (to inhibit some gluten-reaction). You can follow the steps below to make cake flour by substituting all-purpose with whole wheat :)

      How To Make Cake Flour:

      Measure out 1 cup of all-purpose flour.
      Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.
      Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
      Sift flour 5 times. (Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour)

  3. Hi Samantha, just a few doubts....1) whatever the size of our baking tin is, the temperature is same right, only the time would change rite?? 2) should we wait for sometime aftr airbaking, to take the cake out? 3) is it ok to open the tray, while baking, to chek if its okay...or will it cool n puff down?

    1. This comment has been removed by the author.

    2. Hi Raji, 1) yes the temp still remains the same, only the time will be a little longer/shorter. 2) i usually take it out right after it finishes baking because i noticed if i leave it too long in the airfryer the cake tends to be a little dry. 3) at the first stage (with foil) i dont usually bother much because it usually dont burn the cake. So once the foil has been removed, i do open the tray to check out the cake and to see how brown it gets...so far no issue on the puff down

  4. I am using the bake tin tht comes along with the airfryer...so i should bake for 40 mins or more??

    1. You can try checking on the 40minutes mark (without foil)
      **(Tips: If using Philips Airfryer baking pan, AirBake for 40-45 minutes with foil)

  5. Hi I would like o know why this recipe using cake flour white the all famous chocolate cake uses all purpose plain flour? What's the difference in the final cake?? Thanks :)

    1. Yes, this recipe is a little different as it uses cake flour (have lower percentage of protein) as I wanted to get a soft cake texture without having too much moist at the same time. The final texture of this cake is almost similar with the others just that this will have a little "drier" effect.