My favorite white cake that I make for weddings and birthdays starts with a cake mix that is 'doctored up' quite a bit. However, I've been searching for years for a good homemade from scratch white cake because I rarely have cake mixes on hand.
Here is today's cake.
This photo is literally as I was snitching some cake with my morning coffee... because this FROSTING. Yum.
Homemade White Cake
2 c flour
2 t baking powder
1 t salt
4 egg whites
1/4 sugar for the egg whites
1 c sugar for cake
1/2 c Crisco shortening
1 1/2 t vanilla
1/2 t almond
1 c milk
Preheat oven to 350 and grease/flour your pan or pans.
In a bowl, place the flour, baking powder and salt. Whisk and set aside.
In another bowl, beat the egg whites until they are soft peak, sprinkle in the 1/4 c sugar and beat to stiff peaks. Set aside.
In a large mixer bowl, beat the shortening and 1 c sugar. Add vanilla and almond. Add part of the flour mixture, part of the milk, more flour and more milk, mixing between. When just to the point of being blended and smooth, fold in the beaten egg whites, 1/2 at a time. Pour into your pans and spread. Bake according to pan size. Usually 25-35 minutes for any of the sizes. Cool in pans 10 minutes and then turn out to cool completely.
Frost.
(Frosting: 2 sticks butter, whipped until pure white. Add 3 c powdered sugar and some vanilla/almond extract. Beat. Use on cake. Double for 9X13 and double or triple for layer cakes.)
