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Fluffy White Cake
Created by paullois, Friday, 28 December 2012
none
Description From \"Let\'s Bake: The Robin Hood \'No-Sift\' Way\" 1964
Ingredients
At a glance
Course/Dish
Tortes / Cakes / Gateau’s
  • 2 1/3 Cups all-purpose flour
  • 2 Cups sugar
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 1/3 Cups milk
  • 2/3 Cup shortening
  • 5 egg whites, unbeaten
  • 1 tsp. almond extract
Methods/steps
  1. SPOON...flour (not sifted) into dry measuring cup. Level off and pour measured flour into mixing bowl.
  2. ADD...sugar, baking powder and salt to flour (not sifted). Stir well to blend.
  3. ADD...milk and shortening. Beat 2 minutes with electric mixer (medium speed) or by hand (150 strokes per minute).
  4. ADD...egg whites and almond extract. Beat 2 minutes more.
  5. POUR...into 2 greased, waxed paper-lined 9-inch layer pans or well-greased 9x13-inch oblong pan.
  6. BAKE...at 375 degrees for 30-35 minutes for layers or 35-40 minutes for oblong cake.
  7. COOL...on racks 5 minutes before removing from pans.
  8. SPREAD...cooled layers with Lemon Filling.
  9. FROST...with Fluffy White Frosting.
Additional Tips
Lemon Filling or Frosting on separate recipe.
Reviews
 

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