This is a tried and proved delighfully flavored cake. The recipe is great for birthday cakes or wedding cakes. I have used this recipe for many years! I am most happy to share it with you! Happy Baking!
for versaltility you can add 1/4 Cup Cocoa & 1Tbls water to 1/3 of the batter for a mable cake.

Ingredients

  • 2 Cups Flour
  • 1 ½ Cups Sugar
  • 3 ½ Tsp Baking Powder
  • 1 Tsp Salt
  • 1/2 C Shortening
  • 1 Cup Milk
  • 1 Tsp Vanilla
  • 1/2 Tsp Almond Extract
  • 4 Eggs Whites

Instructions

    Measure flour, sugar, baking powder, salt, shortening, 2/3 cup milk and flavorings into large mixer bowl. Blend ½ minute on low two minutes high speed, scraping bowl two minutes high speed, scraping bowl occasionally.
    Add remaining milk and the egg whites, beat two minutes high speed, scraping bowl occasionally.
    Pour into a greased and floured pan or three 8” pans.

Comments

luckylibra Says... 12 Feb 2010 , 8:46am

Sounds like a great recipe... how long do you bake it at what temp?

iannelli66 Says... 15 Feb 2010 , 2:25pm

How many cups of batter does this yield?

bobbysgirl Says... 20 Feb 2010 , 2:47pm

I'm from England we have metric and imperial weights, what is 1/2 C shortening? Please!!!!!!

SI2010 Says... 21 Feb 2010 , 5:42am

I have a similar recipie that I bake at 350 degrees for 30 min, cupcakes for 20 minutes. I'm going to try this recipie with this temp/time. Looks good!

ashleyj Says... 19 Apr 2010 , 11:10am

I'm just curious..you don't cream the butter/shortening/sugar and it comes out okay?

jakey260505 Says... 16 May 2010 , 4:05pm

carolynsss going to try your white cake but when you say 1/2 c shortening do you mean 1/2 cup thanks

cakebug0362 Says... 19 May 2010 , 2:48pm

I tried this recipe and it taste great! I have a question though, are you suppose to use cake flour instead of all purpose flour? It seemed that the cake was a little crumbly and it was hard to put icing on.

cakebug0362 Says... 25 May 2010 , 5:34am

I made this cake and it seemed to be flaky, didn't hold together very well especially when I tried to apply icing. Can you tell me what I did wrong?

sammnettles Says... 6 Aug 2010 , 6:40pm

I made this for my sister-in-law yesterday and it was d-lish!! Thank you

mayaverga Says... 16 Jan 2011 , 9:51pm

for the shortening, can i use crisco?

Sugar_Addict Says... 24 Jan 2011 , 7:40pm

Do you beat the egg whites and fold in?

Cake_Lady4sure Says... 1 Apr 2011 , 8:21am

Maybe the reason for the crumbly cake is beating it at high speeds too long. only beat the mixture till well blended. on a lower speed. White cake has a tendency to be crumbly anyways. Not sure why it is requiring you to beat it at a high speed for 2 min. that is a long time. Maybe to beat in the egg whites. But...Look at your batter and see how it is blending and then call it good. :)

kayluhboo Says... 5 May 2012 , 7:48am

I tried this and it was delicious. I creamed my butter and sugar first and then beat in the egg whites. Then my dry ingredients and so on... Also, as the previous post says, I only beat the mixture on low to medium speed until well blended. The recipe itself is rather tasty. :)

kayluhboo Says... 5 May 2012 , 7:48am

Sorry, not my butter. The shortening. (I'm used to butter... haha)


Login To Leave A Comment