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Light White Cake Recipe
|Soft butter||2⁄3 Cup (10.67 tbs)|
|Sorbitol||3⁄4 Cup (12 tbs)|
|Vanilla flavoring||1 1⁄2 Teaspoon (Clear)|
|Almond extract||1⁄2 Teaspoon|
|Sifted cake flour||2 1⁄2 Cup (40 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2653 Calories from Fat 1109
% Daily Value*
Total Fat 126 g194.3%
Saturated Fat 78.4 g391.9%
Trans Fat 0 g
Cholesterol 328.5 mg
Sodium 2265.5 mg94.4%
Total Carbohydrates 420 g140%
Dietary Fiber 37.7 g151%
Sugars 140.2 g
Protein 45 g89.7%
Vitamin A 75.9% Vitamin C 2.6%
Calcium 120% Iron 136.5%
*Based on a 2000 Calorie diet
Add sorbitol gradually, beating constantly.
Continue beating until mixture is light and fluffy.
Beat in vanilla flavoring and almond extract.
Combine cake flour and baking powder in sifter.
Sift a fourth of the flour mixture over the creamed butter, and then beat thoroughly.
Add a third of the skim milk, and then beat thoroughly.
Add flour mixture and milk alternately, as stated above, beating thoroughly after each addition, Now beat egg whites until frothy.
Add salt and cream of tartar.
Beat until stiff peaks form.
Fold egg whites into batter.
Pour batter into two 9 in. (23 cm) pans.
Each pan should be greased and lined on the bottom with greased waxed paper.
Bake at 375°F (190°C) for 25 to 30 minutes or until done.
Cool in pans for 5 minutes.
Transfer to racks, peel off paper, and cool completely.