- 3/4 cup Crisco or vegetable shortening
- 1 1/2 cups sugar
- 2 t vanilla extract
- 2 3/4 cups sifted cake flour
- 1/2 t salt
- 4 t baking powder
- 1 cup milk, room temperature
- 4 egg whites, room temperature
Pre-heat the oven to 350°F. Grease and then flour the sides and bottom of the cake pans.
In a small bowl, sift the dry ingredients together. Add 1 tablespoon of the dry ingredients to the shortening mixture and mix well. Then add 1 tablespoon of milk to the shortening mixture and mix well. Continue adding these ingredients, alternating and mixing well after each addition until all of the ingredients have been combined.
In another bowl, beat the egg whites until fluffy. Slowly add 1/2 cup of sugar and beat until stiff, shiny peaks form. Gently fold the egg whites into the batter mixture until blended, being careful not to overmix. Place in prepared pans. Bake about 20 minutes or until toothpick inserted into center of cake comes out clean. Let the cakes cool in the pans for about 20 minutes, then invert onto wire racks and remove the pans. Cool completely. Yields 6 cups, enough to serve 20.
Katie: This was a good cake! I thought that it was fairly difficult to make, but not too bad. You have to be very careful to follow instructions exactly. I liked that the cake was light and not too heavy, but I wish that it had more flavor. I prefer yellow cakes to white cakes, and so am a little biased. I really wanted to make this cake, though, because it seemed like a good one. I was pleased with the results, but it didn’t compare to the chocolate cake that we made from this cook book.
Gray: I thought this was a very good cake. It is a white cake and so I didn’t think it was as flavorful as as yellow cake. That being said, it was still very good. I would definitely use this if you need a white cake for a wedding, etc. The icing was the real treat and that is coming up next week!