Wedding Cake

"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."
photo by moreCakePlz photo by moreCakePlz
photo by moreCakePlz
Ready In:
1hr 5mins




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

Questions & Replies

  1. I don’t see any way of printing this recipe. Can it b printed?


  1. 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!!!!!!!!
  2. 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.
  3. 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/


I grew up on a farm and learned to cook from scratch. By age 9 I could follow a recipe.So I have been cookng for a lot of years now. Besides cooking I enjoy bible study, church, crafts, collecting rings and Christmas ornaments, reading, collecting angels and visiting with friends via E mail. Have been married for over 30years and have four children, two of which are handicapped. The kids are all grown now and I am getting use to cooking smaller portions. Recently found out my husband has non-hodgkins-lymphomia. He will start treatment soon. Learning more about healthy eating and healthy cooking.
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