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White Wedding Cake


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Rate this recipe 4.5/5 (2 Votes)
White Wedding Cake 0 Picture


  • 5 1/4 cups sifted cake flour
  • 6 tsp baking powder
  • 2 tsp salt
  • 3 cups sugar, divided
  • 8 egg whites
  • 1 cup shortening
  • 2 cups milk
  • 1 1/2 tsp orange extract
  • 1 tsp almond extract



Step 1

Preheat oven to 325 degrees F. Beat egg whites until foamy at high speed with an electric mixer. Then add 1 cup of sugar gradually, beating only until soft peaks form. In a large bowl stir shortening just to soften. In another bowl, sift together flour, baking powder, salt and 2 cups sugar. Sift into shortening. Add 1 1/2 cups of the milk and the extracts and mix until the flour is dampened. Beat for 2 minutes at low speed. Add remaining milk and the egg whites. Beat for 1 minute more. Line bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. Pour batter to equal depths into each pan. Bake for about 45 minutes, or until done. Let cool. Trim one of the 8 inch layers into a 5 inch cake. Place the 10 inch cake on a large plate or cakeboard. Frost top and sides with a thin layer of icing. Let icing set until firm. Cover with more frosting to make it smooth. Center the 8 inch cake and frost as the other layer and repeat with the 5 inch layer. Decorate as desired.


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