Yield: 1 Servings
|2¼ cup||Sifted cake flour|
|3 tablespoons||Baking powder|
|1½ teaspoon||Vanilla extract|
|5 \N||Egg whites|
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Frost as desired.
Yield: one 2-layer cake.
White Cupcakes: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake at 350°F for 20 minutes. Remove from pans, and let cool on wire racks. Frost as desired.
Yield: 26 cupcakes.
Busted by Gail Shermeyer <4paws@...> Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@...> on Apr 13, 1998