Directions: |
Directions:Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 x 1 1/2 inches, or rectangular pan, 13 x 9 x 2 inches. Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour into pan(s).
Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center, layers 30-35 minutes, rectangular 40-45 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Fill layers with Lemon Filling. Frost cake with White Mountain Frosting.
LEMON FILLING:
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
1 tsp. grated lemon peel
1 tbsp. butter
1/3 c. lemon juice
4 drops yellow food color, if desired
Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and butter. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.
WHITE MOUNTAIN FROSTING:
1/2 c. sugar
1/4 c. light corn syrup
2 tbsp. water
2 egg whites
1 tsp. vanilla
Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.
If using self-rising flour, omit baking powder and salt.
Note: Do not use unbleached flour in this recipe. |
This recipe for Silver White Cake is from