I was searching for a milk free cake for my daughter’s teacher and finally decided to tweak a scratch recipe w/ the help of some CC members! This has a wonderful almond flavor and is great for cupcakes. Compliments BC nicely (allthough I used a butterless buttercream). It has a slightly spongy texture.
White Cake w/ Optional Milk Free Version
Instructions
- Cream sugar and shortening. Sift flour, then measure, and sift again w/ baking powder and salt. Add flour mixture alternately w/ milk to creamed sugar and shortening. Don’t forget to scrape the bowl every so often. Beat thoroughly. Add flavoring. Add egg whites one at a time incorporating well after each addition. Pour into lined cupcake pan filling half way. Bake at 375 degrees for 20 min.
- Can also be made into a cake. I’m guessing this would possibly make 2 8″ rounds….but I’m just guessing!
Very Funny!!
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