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Heavenly White Cake Recipe
|Cake flour||2 3⁄4 Cup (44 tbs), sifted (Swans Down Brand)|
|Calumet baking powder||4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Shortening||3⁄4 Cup (12 tbs)|
|Milk||1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoons)|
|Almond extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4320 Calories from Fat 1506
% Daily Value*
Total Fat 169 g260.4%
Saturated Fat 43.2 g215.8%
Trans Fat 20.2 g
Cholesterol 25.4 mg
Sodium 3333 mg138.9%
Total Carbohydrates 646 g215.4%
Dietary Fiber 42.6 g170.5%
Sugars 314.8 g
Protein 78 g155.2%
Vitamin A 5.2% Vitamin C
Calcium 205.8% Iron 14.3%
*Based on a 2000 Calorie diet
Beat egg whites until foamy.
Add 1/2 cup of the sugar gradually and continue beating only until meringue will hold up in soft peaks.
Cream shortening thoroughly.
Add remaining 1 cup sugar gradually and cream together until light and fluffy.
Add flour alternately with milk, beating after each addition until smooth.
Mix in flavorings.
Then add meringue and beat thoroughly into batter.
Pour batter into two 9-inch layer pans or three 8-inch layer pans which have been lined on bottoms with paper.
Bake in moderate oven (350Â°F.) 30 to 35 minutes for 9-inch cakes and 25 to 30 minutes for 8-inch cakes.
Frost with a butter cream or fluffy frosting.