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Special Occasion White Cake

I found this recipe in the Taste of Home magazine. This is what the lady that submitted it had to say "My grandma used to be known for her delicious wedding cakes, and this is the recipe she used," relates field editor Sue Gronholz from Beaver Dam, Wisconsin."I learned cake decorating on my own and use her recipe to create birthday, anniversary and shower cakes."

Special Occasion White Cake

Ingredients

  • 3/4 cup shortening 1-1/2 cups Domino® or C&H® Granulated Pure Cane Sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2-1/2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup cold water 4 egg whites

Instructions

  1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Beat in extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with water. Beat just until combined. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. * One serving: * (1 slice) * Calories: * 636 * Fat: * 33 g * Saturated Fat: * 8 g * Cholesterol: * 0 mg * Sodium: * 139 mg * Carbohydrate: * 80 g * Fiber: * 0 g * Protein: * 3 g

Comments (10)

do u have to use cake flour when its called for can i use all purpose
I use all purpose, because I don't have access to cake flour. Mine come out fine!
How much cake batter does this recipe make? or what size pans does it take?
I thought this turned out wonderful! I like that it is a pure white cake. I baked it in 2 square Wilton pans and used Cake Release to make the "getting out" easiest. I flip my cakes as soon as they come out of the oven, not after 10 minutes. I MAY try using only 3 egg whites instead of 4 next time. Definitely use the cake flour though. This is a light and flavorful white cake! I will now be using this for my sister's wedding shower cake.
Can you add food coloring to this??
Two more questions, do you have to use the almond extract?? And should the vanilla be clear??
Trying this recipe as I post, in case anyone is wondering this recipe makes 4 cups of batter and is very easy to make. I hope it tastes as good as it smells.
Dissapointed in the taste of this cake, very dry and the almond seemed to overpower the cake.
is this a moist cake? good enough for a strawberry filled cake?
Having trouble with this turning out stiff and dry. . . . does decreasing the egg white by one make it any different?
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