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Silver White Cake

SUBMITTED BY: Ginger PHOTO BY: Chris M.

"A delicious light, white cake. Whip one up and get ready to rake in the prizes. This is great iced with French Silk Frosting."
RECIPE RATING:
The reviewer gave this recipe 63 stars. This recipe average a 3.7 star rating.
Read Reviews (48)
PREP TIME  30 Min
COOK TIME  40 Min
READY IN  1 Hr 20 Min
Original recipe yield 1 - 9x13 inch pan or 2 9 inch round pans

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 1/4 cups cake flour
  • 1 1/2 cups white sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 4 egg whites

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans.
  2. In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  4. Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2003 by UNCLEBEN1980
I won't make this one again. I had read other members' reviews that compared this cake to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2003 by Twizz1ler
Excellent white cake - I used 1/2 and 1/2 in place of the milk. I also sifted the flour and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by SUNNYSAN
This cake is EXCELLENT!! The only substitution I make is real butter for the shortening,... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2005 by Brandi Niles
The cake was very dense & not moist at all. This might be because I used regular flour... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by RICKT301
This amount of batter would produce a better looking layer if baked in 8" pans rather than 9"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by CHCOOPER
I used 1½ cups half & half in place of the milk and added ½ of a small package of white... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by ILIANITA
EWWWWWW. i mixed the egg whites separately. i added it into the batter. the batter was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by tupperwaretina
I used light butter for the shortening and added 1/2 tsp almond extract. I baked it in a 9x13... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by SHIN98
I loved the name, gave it a go using half and half, half white chocolate pudding, and mixed by... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2003 by LEDERER
This cake is dry. I don't like the method of mixing. This is no way to treat a cake batter. ... MORE

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