Quick White Cake Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Margarine 1/4 cup, soft | ||
| Sugar | 1 Cup (16 tbs) | |
| Flour 2 cups, unsifted | ||
| Cornstarch | 2 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Milk | 2/3 Cup (16 tbs) | |
| Zucchini 1 cup finely chopped, not grated | ||
| Almond extract | 1/2 Teaspoon | |
| Lemon peel 1/2 teaspoon grated | ||
| Egg whites | 3 | |
Directions
Cream oil and margarine; add sugar and beat until fluffy.
Mix together flour, cornstarch, and baking powder.
Add alternately with milk to the creamed mixture; beat until smooth.
Add almond extract and lemon peel.
Stir in zucchini beat egg whites stiff; fold into batter.
Bake in 2 greased and floured 9 inch layer pans or sheet pan, at 375° for 25 to 30 minutes.
Mix together flour, cornstarch, and baking powder.
Add alternately with milk to the creamed mixture; beat until smooth.
Add almond extract and lemon peel.
Stir in zucchini beat egg whites stiff; fold into batter.
Bake in 2 greased and floured 9 inch layer pans or sheet pan, at 375° for 25 to 30 minutes.
Chef
