White cake #1

Yield: 12 Servings

Measure Ingredient
8 \N Egg whites
2½ cup Sugar
1 cup Shortening
1½ cup Milk
4 cups Sifted cake flour
4 teaspoons Baking powder
1 teaspoon Almond extract
6 \N Egg yolks
½ cup Butter
½ cup Lemon juice
2 cups Sugar


Sift flour once, measure 4 cups; add baking powder and sift together 3 times. Cream shortening, add sugar gradually; cream together until light and fluffy. Add flour alternately with milk, a small amount at a time, beating after each addition, until smooth. Add almond extract. Beat egg whites until they hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in 4 greased, floured 9 inch layer pans in a 375 degree oven for 20 to 25 minutes. Cover with desired filling. This recipe can be used as two layer cakes.

To make filling: Melt butter in double boiler; add sugar. Slowly add the beaten egg yolks. Cook in double boiler until it begins to thicken, then add lemon juice. Continue cooking until it is as thick as cream. Remove from heat; beat until thick. Spread on cold cake.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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