White Wedding Cake recipe

Most people make a white wedding cake with vegetable shortening and no eggs yolks at all.

I personally prefer to use butter for the superior flavor and half egg yolks for the structure it provides. I believe it adds a bit more strength which is important when making a tiered cake.

I've been using this recipe for a long time now and have had quite a few satisfied brides give me complements on the taste and flavor.

It's also my sons favorite cake (he calls it vanilla cake) and so here I made it for my own birthday.





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