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Saturday, November 17, 2012

White Cake

This is delicious, fool-proof cake recipe!  It has a hint of almond extract and a light, fluffy consistency.  Pairs well with white cake icing for a wedding cake or pretty white cupcakes. 


2 1/2 cups flour
2 cups sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1 cup shortening
1/4 cup + 9 T. milk, room temp
7 egg whites, room temp
2 1/2 tsp. vanilla extract
1/2 tsp. almond extract


Preheat oven to 350 degrees
Combine flour, sugar, salt, and baking powder in mixer bowl.  Add shortening to dry ingredients in mixer.  Mix for 1 minute or until mixture looks like fine crumbs.
Add 1/4 cup of milk while mixing for 1 minute.
Combine the egg whites, vanilla extract, almond extract, and 9 T. milk.  Add slowly to mixer while mixer is running.  Mix for 2 minutes.
Scrap bowl and paddle, and continue mixing on low speed for 2 minutes.  
Pour batter into greased and floured pans (1, 9"x13"; 2, 9" rounds; 22-24 cupcakes)
Bake at 350 degrees for 20-30 minutes or until cake springs back when lightly pressed in the  center.
Let cool completely in pan.

Happy munching!

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