Post by cuteascountry_Shortcake on Jun 10, 2005 22:50:25 GMT -6
This is my favorite white cake.
WHITE BUTTERMILK CAKE
1 c. shortening
1 c. buttermilk
1 tsp. baking powder
1 tsp. lemon extract
1/4 tsp. almond extract
2 c. sugar
3 c. flour
1 tsp. vanilla
1 tsp. salt
5 egg whites, unbeaten
Cream shortening until fluffy. Add sugar gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in 2 (8 or 9 inch) cake pans, greased and floured, at 350 degrees F for 30 to 35 minutes. Cool and frost.
WHITE FROSTING FOR WHITE BUTTERMILK CAKE:
1 1/2 c. sugar
1/4 c. water
2 egg whites
1 tsp. vanilla
1 good handful of miniature marshmallows
Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Beat until stiff enough to frost.
Note: You can add coconut between and on top. The frosting keeps well and doesn't get too hard.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05
WHITE BUTTERMILK CAKE
1 c. shortening
1 c. buttermilk
1 tsp. baking powder
1 tsp. lemon extract
1/4 tsp. almond extract
2 c. sugar
3 c. flour
1 tsp. vanilla
1 tsp. salt
5 egg whites, unbeaten
Cream shortening until fluffy. Add sugar gradually and cream together until very light and fluffy. Add sifted dry ingredients alternately with buttermilk and extracts until all has been used. Last, beat in egg whites, one at a time, beating about 2 minutes after each. Bake in 2 (8 or 9 inch) cake pans, greased and floured, at 350 degrees F for 30 to 35 minutes. Cool and frost.
WHITE FROSTING FOR WHITE BUTTERMILK CAKE:
1 1/2 c. sugar
1/4 c. water
2 egg whites
1 tsp. vanilla
1 good handful of miniature marshmallows
Cook sugar and water until it spins a thread when dropped from a fork. Have egg whites beaten well. Gradually add hot syrup, then the marshmallows. Beat until stiff enough to frost.
Note: You can add coconut between and on top. The frosting keeps well and doesn't get too hard.
Submitted by Evelyn Gibson, MI
Printed in Nancy's Kitchen Newsletter 6/10/05