Baking Directions for a Large White Texas-Style Sheet Cake in a 9 x 13 Inch Pan
White Texas Sheet Cake: A Chocolate-Free Twist on a Classic
A delightful variation of the traditional Texas sheet cake, this white Texas sheet cake recipe offers a tantalizing alternative for those seeking a change from the usual chocolate-laden dessert.
The recipe, a chocolate-free version of a popular recipe featured in The New York Times, calls for a 9 x 13 inch pan instead of a 13 x 18-inch jelly roll pan, making it more convenient and easier to handle for home bakers.
Making the Batter
The batter for this white Texas sheet cake is made using a vintage technique, where the dry ingredients are added to a cooked butter and water mixture. The recipe instructs cooking the cake batter in a sauce pan, and mixing until just combined to avoid overmixing.
Baking and Cooling
Once baked, the cake is cooled completely on a wire rack before wrapping. If you wish to freeze the cake for later use, it can be frozen unfrosted for up to 3 months. To serve frozen leftovers, transfer to the refrigerator to thaw overnight, and then rewarm for 10 minutes at 350°F in the oven.
The Crackling Almond Glaze
The cake is topped with a butter glaze studded with almonds that cracks into sugar shards when sliced. The frosting recipe instructs melting the butter, then mixing and cooking over low heat until the frosting is completely smooth. However, it's important to note that the frosting is not made for this white Texas sheet cake.
Storing and Serving
The white Texas sheet cake will keep, covered tightly in plastic wrap, at room temperature for up to 3 days. If you live in a warm and humid climate, or if you plan to store the cake for longer than 3 days, it's recommended to refrigerate it. Leftover slices of the assembled white Texas sheet cake can also be frozen for up to 3 months. To serve, thaw the frozen cake at room temperature for 2 to 3 hours.
Substitutions and Alternatives
Substitutions for kosher salt, unsalted butter, sour cream, and whole milk are provided in the ingredients section. For those who prefer a larger cake, the traditional large jelly roll pan can still be used, although the smaller 9 x 13 inch casserole dish results in a thicker cake that slightly alters the texture and baking time.
In conclusion, this white Texas sheet cake recipe offers a unique twist on a classic dessert, with its almond-flavored, tangy sour cream base and crackling almond glaze. Whether you choose to bake it in a 9 x 13 inch pan or a larger jelly roll pan, this recipe is sure to impress.
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- This white Texas sheet cake recipe presents a refreshing alternative to the traditional chocolate-based dessert, showcasing a tantalizing almond-flavored, sour cream base.
- For those who wish to bake this dish in a larger jelly roll pan, the recipe provides instructions, acknowledging that the texture and baking time may slightly vary from the 9 x 13 inch casserole dish version.
- The original recipe, featured in respected food-and-drink publication The New York Times, is a chocolate-free adaptation of a popular classic, making it more accessible for home cooks and bakers.
- The cookbook offers a range of baking recipes, including desserts like this white Texas sheet cake, muffins, and various dishes that fit into a food-and-drink lifestyle and home-and-garden settings.
- When preparing the batter, cooks are instructed to follow a vintage technique, mixing the dry ingredients into a cooked butter and water solution to avoid overmixing, ensuring a delightful texture for the final product.
