White Cake Wednesday, March 21, 2012

Ingredients

2 1/4 cups sifted flour
1 1/2 cups sugar
1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup shortening (do not use butter)
4 egg whites
3/4 cup milk
1 tsp vanilla

Directions

Cream together the sugar and the shortening. Add the egg whites and beat together thoroughly. Sift the flour, salt and baking powder together. Add alternately with the milk to the creamed mixture, beating well. (The old recipe really says to beat it 300 strokes.) Add the vanilla and stir it in. Pour into two 8-inch cake pans which have been breased and floured. Bake in a 350 deg oven for about 30 minutes or until lightly brown and the cake pulls free from the sides of the pan. Turn out to cool on a rack and when cool, ice with seven-minute frosting. You may add coconut if you wish.
Bonus:
Seven Minute Frosting
1 1/2 cups sugar
2 tsp light corn syrup
2 egg whites 5 TBSP cold water
pinch of salt
pinch of cream of tartar
1 tsp vanilla

Combine the sugar, corn syrup, egg whites, water, salt and crream of tartar in the top of a double boiler and place it over rapidly boiling water. Beat the mixture constantly with a rotary mixer (or portable electric mixer) while cooking. Continue beating and cooking until the frosting stands in peaks. Remove from the heat and stir in vanilla.

The frosting makes a nice seafoam icing if you use brown sugar instead of white. Although this frosting was traditionally done without the corn syrup, that is a very hit-or-miss proposition and I don't recommend it. I am told that without the corn syrup it wonks only on clear, cool days. Whatever!!! I still don't recommend it.

When this cake was made for Easter, it ALWAYS had coconut stirred into the 7-minute frosting and maybe a few jelly bean eggs put on the top.

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