AI'm one of those people that have tried dozens of scratch white cake recipes. I buy cookbooks, browse the web. And read many threads about white cake on Cake central. I've even tried the WASC method and was not impressed. I've tried Beyond Butterceam's, a Silver white cake, Heavenly White cake (I do love this one as well) and many more.. I try to be completely from scratch so I was elated when I found this recipe. I recently bought a 1964 Ladies Home journal dessert cookbook at an antique mall. The first two recipes are White cake & Delicate white cake! So I decided to make a Cookies n cream cake with the basic White recipe! I am in love with this cake. Granted this is my first batch, I am still happy with the results. The crumb is tender as it is made with cake flour, my sides were not crusty at all, the top cut off very smoothly and the cake wasn't overly delicate like some white cakes I've tried.
Ok ok on to the recipe!
2 1/4 c cake flour 1 1/2 c sugar 3 1/4 tsp baking powder 1 tsp salt 1/2 cup shortening 1 c milk 4 egg whites 1 tsp of vanilla
- Preheat oven to 350, grease & flour two 9 inch pans. Set aside. Sift the flour, sugar, salt, and baking powder into a large bowl. Add the shortening and milk. Beat until dampened and then 1 1/2 mins at low/medium speed. Add the egg whites and vanilla and best for an additional 1-1 1/2 mins at low/medium speed. Fill the pans and bake for 25-30 mins or until cake is done with a cake tester. Let cool 5 mins before transferring to cooking rack.
A[quote name="sha1col" url="/t/777408/scratch-white-cake#post_7529221"](Screaming with excitement) I'm definitely one of those from scratch people. Just yesterday I was searching high and low for a white wedding cake and everything that seem to be popular started with box cake mix
AI cannot wait to try this cake, some scratch white cakes are So light they fall apart or it is dry and no flavor.
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