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Re: White Wedding Cake

From: Denise Harrold

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BEST WHITE CAKE I HAVE EVER HAD!!!

Silver-White Cake

4 egg whites 1 1/2 cups sugar 2 1/4 cups cake flour 1 cup milk 1/2 cup shortening 1 tablespoon double-acting baking powder 1 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract

Preheat oven to 375F. Grease and flour two 8-inch round cake pans; line pans with parchment paper. ( I have used a 9x13 inch glass pan with no parchment, however I greased and floured it well ). In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks( do not scrape bowl ). Set aside. In large bowl at low speed, beat 1 cup sugar and remaining ingredients, constantly scraping bowl. At medium speed, beat 3 minutes longer. At low speed, beat in whites. Pour into pans/pan. Bake 25 minutes, (9x13 takes a bit longer, I have never timed it sorry, I just check it at 25 minutes and check in aprox. 5 minute intervals until knife inserted in middle comes out clean; it is a very light golden brown color when done.) Cool completely on rack. ( If you want to freeze cake to prepare as I do, be sure cake is completely cooled before freezing...even freezing it 1-2 hours makes slicing easier! You don't want it rock hard..(unless you have much better knives than I do.. :-) )if it becomes to hard to slice, simply wait a bit cake defrosts quickly! This is an old trick I learned from a lady who worked in a bakery.) Silver-White Cake

4 egg whites 1 1/2 cups sugar 2 1/4 cups cake flour 1 cup milk 1/2 cup shortening 1 tablespoon double-acting baking powder 1 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract

Preheat oven to 375F. Grease and flour two 8-inch round cake pans; line pans with parchment paper. ( I have used a 9x13 inch glass pan with no parchment, however I greased and floured it well ). In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks( do not scrape bowl ). Set aside. In large bowl at low speed, beat 1 cup sugar and remaining ingredients, constantly scraping bowl. At medium speed, beat 3 minutes longer. At low speed, beat in whites. Pour into pans/pan. Bake 25 minutes, (9x13 takes a bit longer, I have never timed it sorry, I just check it at 25 minutes and check in aprox. 5 minute intervals until knife inserted in middle comes out clean; it is a very light golden brown color when done.) Cool completely on rack. ( If you want to freeze cake to prepare as I do, be sure cake is completely cooled before freezing...even freezing it 1-2 hours makes slicing easier! You don't want it rock hard..(unless you have much better knives than I do.. :-) )if it becomes to hard to slice, simply wait a bit cake defrosts quickly! This is an old trick I learned from a lady who worked in a bakery.) Silver-White Cake

4 egg whites 1 1/2 cups sugar 2 1/4 cups cake flour 1 cup milk 1/2 cup shortening 1 tablespoon double-acting baking powder 1 teaspoon salt 1 teaspoon vanilla extract 1/4 teaspoon almond extract

Preheat oven to 375F. Grease and flour two 8-inch round cake pans; line pans with parchment paper. ( I have used a 9x13 inch glass pan with no parchment, however I greased and floured it well ). In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, sprinkle in 1/2 cup sugar, 2 tablespoons at a time; beat until sugar is dissolved and whites stand in stiff peaks( do not scrape bowl ). Set aside. In large bowl at low speed, beat 1 cup sugar and remaining ingredients, constantly scraping bowl. At medium speed, beat 3 minutes longer. At low speed, beat in whites. Pour into pans/pan. Bake 25 minutes, (9x13 takes a bit longer, I have never timed it sorry, I just check it at 25 minutes and check in aprox. 5 minute intervals until knife inserted in middle comes out clean; it is a very light golden brown color when done.) Cool completely on rack. ( If you want to freeze cake to prepare as I do, be sure cake is completely cooled before freezing...even freezing it 1-2 hours makes slicing easier! You don't want it rock hard..(unless you have much better knives than I do.. :-) )if it becomes to hard to slice, simply wait a bit cake defrosts quickly! This is an old trick I learned from a lady who worked in a bakery.)