White Wedding Cake

White Wedding Cake
White Wedding Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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