Total Time
1hr 5mins
Prep 30 mins
Cook 35 mins

This came from an old country cookbook. it can be scaled down for smaller weddings. It takes a bit of effort but the results are worth it in flavor.

Ingredients Nutrition

Directions

  1. sift together flour, bp and salt twice.
  2. beat egg whites until foamy.
  3. add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
  4. cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
  5. Add flour mixture alternately with milk, beating after eah addition until smooth.
  6. Add egg whites and beat for one minute until smooth.
  7. Grease pans two nine inch square pans or one 13x9x2.
  8. Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
  9. Cool cake on racks 10 minute.
  10. Loosen from sides of pan turn right side up to cool.
  11. To keep from drying cover or wrap cake as soon as cooled.
  12. Make recipe 5 times to serve 100 guest.
  13. When cake is assembled frost the sides of whole cake.
  14. Start at the top and work toward bottom layers.
  15. Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
  16. Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
  17. Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
  18. Aply a thin glaze to cake before frosting to anchor crumbs.
  19. Make glaze by adding hot water to some of the frosting.
  20. About 1 tbs water to 1 cup frosting.
  21. To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
  22. Tint enough to frost whole cake as it is hard to match colors with another batch.
Most Helpful

5 5

I had great luck with this cake. The taste was better than any other white cake recipe I have tried (that doesn't use a box mix)! It was perfect texture and was moist. This is better on day 2, as most homemade white cakes are! I followed the recipe as it is written. Next time I might cut the vanilla down by 1/4 tsp and replace it with the almond. This has now become my go-to recipe for white cake!!!!!!!!

4 5

I loved the texture of this cake, but I found it a little dry and slightly salty tasting. If I made it again, I would reduce the salt to 1 tsp, increase the vanilla extract to 2 tsp, and maybe add a box of vanilla instant pudding to add moisture to the finished cake. Also the instructions don't tell you when to add the extracts to the mix. I just put them in during the final creaming stage.

4 5

This is a good recipe but it will come out dry if 1) you overbeat the egg whites. My first try made a dry cake which tasted good. My second try i whipped the eggs to the soft peak stage then folded them into the batter which allowed the cake to rise much better and produced a much lighter cake/