Silver moon white cake

Yield: 1 Servings

Measure Ingredient
2⅔ cup Sifted cake flour
3 teaspoons Baking powder
1 teaspoon Salt
5 \N Egg whites (at room temp.)
½ cup Sugar
⅔ cup Shortening
1 teaspoon Vanilla
1¼ cup Sugar
1 cup Milk
1 \N Complete white cake mix

Grease 15 x 10" cake pan. Line with waxed paper. Grease paper. Preheat oven to

325 degrees. Sift together flour, baking powder, and salt 3 times (!). In small mixer bowl, beat egg whites at high speed until foamy. Add ½ c. sugar gradually, beating only until meringue will hold soft peaks.

In *large* mixer bowl, beat shortening and flavoring at medium speed until smooth and plastic. Turn to high speed and add 1¼ c. sugar gradually during 1 minute of beating. Scrape down bowl and beater well and beat 1 minute longer. Add flour mixture alternating with milk in small amounts, beating at low speed after each addition. Add first ¼ flour, beat; then add ⅓ milk and beat. Continue till all has been added. Add meringue and beat 1 minute more. In another bowl, mix white cake mix according to package directions. Fold into original cake batter until completely integrated. Pour into prepared cake pan and bake at 325 degrees for 35-40 minutes. Test with toothpick.)

NOTES : Like a bakery Cake!

Posted to EAT-L Digest 19 Feb 97 by Dot McChesney <jrjet@...> on Feb 20, 1997.

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