A buttery cake cover with whipped cream into which you have folded melted dark chocolate.
|White (Arrowroot) Cake|| |
Author: Angie Halten
A light and buttery white cake
- ½ cup butter
- ¾ cup sugar
- 2 eggs, separated
- ¾ tsp cream of tartar
- 1 cup arrowroot
- ¾ tsp baking soda
- 3 Tbsp milk or milk alternative
- 1 tsp cinnamon
- Beat butter and sugar, add egg yolks. Mix in arrowroot, baking soda, cinnamon, and milk. Set aside.
- In another bowl, beat eggs whites and cream of tarter until soft peaks form. Gently fold in butter mixture.
- Pour into a greased bundt pan and bake at 325°F for about 20 minutes.