All-white cake

Yield: 12 -16

Measure Ingredient
2½ cup Flour
2 cups Sugar
1 teaspoon Baking powder
½ teaspoon Baking soda
1⅓ cup Buttermilk or sour milk; (I used GIL - Israeli variety of sour milk - 11/2 container)
½ cup Shortening; margarine or, (heaven forbid but that's what I used) butter
1 teaspoon Vanilla
4 \N Egg whites

</x-rich><x-rich>Source : Better Homes and Gardens Preperation (1 minute):

Mixer the whole thing in the order of the list.

Bake for about 30 mins at medium.

Note : the cake can be frosted in the usual way. Also, it can be cut up, and used as a basis for Petit Fours.

Posted to JEWISH-FOOD digest by "øòéä èøàáODh" <<tarab@...> on May 11, 1998

Similar recipes