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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

McCall's Best White Cake Recipe

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This recipe for McCall's Best White Cake is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
*Have all ingredients at room temperature:

3/4 cup egg whites (about 6 large)
2 3/4 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cups soft butter (1 1/2 sticks)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 cup milk
Directions:
Directions:
1. In a small mixer bowl, let egg whites warm to room temperature, about 1 hour.

2. Meanwhile, preheat oven to 350º. Grease well and flour three 8 x 1 1/2-inch round cake pans, or two 9 x 1 1/2-inch pans.

3. Sift flour with baking powder and salt; set aside.

4. At high speed, beat whites until foamy. Gradually beat in 1/2 cup sugar, beating well after each addition. Beat until soft peaks form when beater is slowly raised; set aside.

5. In large mixer bowl, at high speed, cream butter with rest of sugar, and the extracts, until light and fluffy.

6. At low speed, beat in flour mixture in fourths, alternately with milk, beginning and ending with flour mixture.

7. Beat in egg whites just until batter is smooth, about 1 minute.

8. Pour into prepared pans; bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.

9. Cool in pans 10 minutes. Remove and cool thoroughly on wire racks. Fill and frost as desired.
Personal Notes:
Personal Notes:
*Don't use a portable mixer. Only a stand mixer can beat the butter and sugar correctly.
*Use only pure cane sugar.
*From Grandma Bucholtz, 1982

 

 

 

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