Traveling Across

White Cake

Home >> Recipes >> Cakes & Frosting Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


2 1/3 cups sifted cake flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup shortening
1 cup sugar
1 cup milk
4 egg whites
1/3 cup sugar
1 teaspoon vanilla


Sift flour once, measure and resift twice with the salt and baking powder. Cream shortening, gradually add the 1 cup of sugar and continue to cream until the mixture is light and fluffy. Add the sifted dry ingredients alternately with the milk, beating until smooth after each addition.

Add vanilla and blend. Beat egg whites until frothy throughout, then beat in the 1/3 cup of sugar gradually, continue to beat until all has been added and the resulting mixture will hold in soft peaks. Beat into the batter gently but thoroughly.

Pour into 2 greased 9 inch layer cake pans and bake in a 350 degree oven for about 25 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven, allow to stand in pans 5 minutes, then remove and cool on wire cake racks.

Frost with any desired frosting.

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.