White Cake With Seven Minute Frosting Recipe

White cake with seven minute frosting is a vanilla almond flavored cake. Made with a simple cake batter of eggs, flour, sugar and milk, the white cake is baked in the oven. Finished with a cooked vanilla frosting, it is delicious and dreamy!

Summary

Health IndexHealthyCuisine
CourseMethod
Dish

Ingredients

 Non-stick cooking spray2 Tablespoon
 Cake flour1 3⁄4 Cup (28 tbs), sifted
 Baking powder2 Teaspoon
 Salt1⁄8 Teaspoon
 Unsalted margarine5 Tablespoon
 Sugar3⁄4 Cup (12 tbs)
 Vanilla extract1 Teaspoon
 Almond extract1⁄4 Teaspoon
 Milk2⁄3 Cup (10.67 tbs)
 Egg whites3 Large
 Egg whites2 Large
 Cream of tartar1⁄2 Teaspoon
 Cold water1⁄4 Cup (4 tbs)
 Vanilla extract2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2565 Calories from Fat 836

% Daily Value*

Total Fat 94 g143.9%

Saturated Fat 17.5 g87.7%

Trans Fat 0 g

Cholesterol 15.1 mg

Sodium 1356.8 mg56.5%

Total Carbohydrates 379 g126.4%

Dietary Fiber 27.1 g108.5%

Sugars 160.9 g

Protein 57 g114.5%

Vitamin A 56.7% Vitamin C 0.13%

Calcium 111.5% Iron 7.9%

*Based on a 2000 Calorie diet

Directions

Preheat the oven to 375°F.
Coat a 9 inch springform pan with the cooking spray and set aside.
Sift the flour, baking powder, and salt onto a piece of wax paper and set aside.
In the large bowl of an electric mixer, beat the margarine at high speed until light; reduce the speed to low and gradually add all but 2 tablespoons of the sugar, beating constantly.
Increase the speed to high and continue beating the mixture until it is light and fluffy.
Beat in the vanilla extract and almond extract.
Reduce the speed to low and add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients and beating after each addition just enough to combine the ingredients.
In the small bowl of the electric mixer, with clean beaters, beat the egg whites at moderate speed until foamy, then add the remaining 2 tablespoons sugar, 1 tablespoon at a time.
Increase the speed to moderately high and beat until the whites hold soft peaks.
Stir 1/4 of the egg whites into the batter, then, with a rubber spatula, fold in the balance.
Spoon the batter into the pan and smooth the surface with the spatula.
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Place the pan upright on a wire rack and cool for 10 minutes, then turn the cake out onto the rack and cool to room temperature about 1 hour.
To prepare the frosting, in the bottom half of a medium size double boiler, bring 1 cup water to a simmer over moderate heat.
In the top half of the double boiler, combine the sugar, egg whites, cream of tartar, and cold water.
Set the top half over the simmering water, then beat the mixture at high speed for 6 minutes or until thick.
Add the vanilla extract and beat 1 minute longer or until the frosting is thick enough to spread.
With a knife, frost the top and sides of the cake, swirling the icing into peaks and valleys.
Let stand at least 2 hours before cutting.
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