Silver White Cake

By carvalhohm

Ingredients

• 2 cups all-purpose flour or 2 1/4 cups cake flour, Do not use self-rising flour
• 1 1/2 cups sugar
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 4 egg whites

Details

Servings 12

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour oblong pan, 13x9x2 inches, or 2 round layer pans, 9x1 1/2 inches. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes. Pour into pan(s).

Bake until wooden pick inserted in center comes out clean, oblong 35 to 40 minutes, layers 30 to 35 minutes; cool. Frost with Pink Mountain Frosting, if desired.

*Pink Mountain Frosting*:
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg whites
1 teaspoon vanilla
8 drops red food color

Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Uncover; boil rapidly until candy thermometer registers 242 degrees or until small amount of mixture dropped into very cold water forms a firm ball that holds shape until pressed.

As mixture boil, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.