White Buttermilk Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake:
1 C Crisco
2 C Sugar
4 C Plain Flour
2 Tsp Lemon Juice
1/2 Tsp Salt
5 Tsp Baking Powder
10 Egg Whites
1 1/2 C Buttermilk
Lemon Sauce:
2 C Fresh Orange Juice
5 Tbsp Lemon Juice
1 1/2 C Sugar
5 Tbsp Corn Starch
4 Tbsp Grated Orange and Coconut
2 Tbsp Margarine
Icing:
3 C Sugar
1 C Warm Water
2 Tsp Lemon Juice
3 Tbsp White Syrup
2 Egg Whites
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Directions: |
Directions:Cake: Beat egg whites until stiff, set aside. Cream shortening and sugar. Sift dry ingredients together and add to shortening and sugar alternately with buttermilk. Fold in egg whites. Bake for 30 to 35 minutes at 350º in three 9 inch pans.
Lemon Sauce: Mix together and cook until thick and clear in sauce pan over medium heat. Then add 2 Tbsp margarine. Cool completely. Spread sauce on each layer, then sprinkle with coconut.
Icing: Cook sugar, water and syrup until mixture forms firm balls in cold water (or with thermometer cook until 236º). While this mixture is cooking, beat egg whites until stiff. Gradually add cooked mixture to egg whites. Beat until ready to spread. Add lemon juice last. Spread icing on top of cake and around the sides. |
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