White Butter Cake with Cream Cheese Frosting

This butter cake recipe is made using the 'combination' method of mixing. This method is similar to the 'creaming' method the only difference being that the eggs are first separated, and while the egg yolks are added to the butter and sugar mixture, the egg whites are beaten separately and are then folded into the batter at the end. You will find that this produces a cake that has additional volume and lighter texture than with the 'creaming' method.

While you can fill and frost the cake layers once they have been baked and cooled, I have gotten into the habit of first placing the layers of cake in the freezer, for at least an hour. This extra step, while it may take a little planning, makes the spreading of the frosting a much easier task. For a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for it to tear. Freezing eliminates this problem. This cake can be assembled the day before serving but if you are garnishing the top of the cake with fresh berries, I would leave this step to just before serving.