Blue Ribbon White Cake

READY IN: 1hr 15mins
Top Review by KitchenManiac

This is a very interesting cake, I have never done a cake which used cornstarch!! Ok, I must admit that the first time I made it, the cake didn't turn out very right, and well decided to give up, and I tried it again, and I reduced the cornstarch to 3 tablespoon and it turned out perfect, I had a batter. I MUST SAY THIS THOUGH, I spoke to mean, and he double checked the recipe and it is the way he does it with 5 tablespoon of cornstarch. Maybe it is the cornstarch I used, I don't know. But this cake is GOOD! The icing is to DIE FOR!!! And the cake is very nice and tender. Thank you meanie for a wonderful cake recipe. Sorry about my incompetence :)

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and line two 9-inch round cake pans with parchment paper.
  3. Then grease and flour the paper.
  4. Sift together the cornstarch, flour, baking powder and salt.
  5. Add the oil, milk, water and vanilla.
  6. Beat until it forms a very smooth batter.
  7. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form.
  8. Gradually add the sugar and beat until very well blended.
  9. Fold the egg whites into the batter.
  10. Pour batter into the prepared pans.
  11. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
  12. Let cool then frost with Orange Frosting.
  13. Cream the butter until light and fluffy.
  14. Add the orange zest and salt.
  15. Beat in the confectioners' sugar alternately with the orange and lemon juices.
  16. Continue to beat until light and fluffy.
  17. Use to frost cooled cake.

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