WHITE VELVET CAKE Recipe
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Ingredients: |
Ingredients: 2 1/2 cups sifted Swans Down cake flour
1 1/2 cups sugar
3 teaspoons Calumet baking powder
1 teaspoon salt
1/2 cup shortening (room temperature)
1 cup milk
3 egg whites, unbeaten
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract (Mama didn't use this)
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Directions: |
Directions:Use two 8 or 9-inch layer pans or use 13x9x2-inch pan. Line bottoms with paper. Preheat oven to 350 degrees. Sift flour once before measuring.
1. Measure sifted flour into sifter; add sugar, baking powder and salt.
2. Place shortening in mixing bowl; stir just to soften. Sift in dry ingredients. Add 3/4 cup milk. Beat 2 minutes in mixer or 300 strokes by hand.
3. Add the egg whites, flavorings and remaining milk. Beat 1 minute more or 150 strokes by hand.
BAKING. Pour batter into prepared pans. Bake in moderate oven (350 degrees) about 25 minutes for layers; about 40 minutes for oblong cake. |
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Personal
Notes: |
Personal
Notes: This recipe came from the Swan’s Down cake flour box—the only cake flour Clyde ever used. She made this for me for my birthday cake and iced it with 7-Minute Frosting
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