Heavenly White Cake

Andrea Paulson

This is an old recipe I have for a white cake, and it taste very good.

Modified from: Heavenly White Cake

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Ingredients

servings
Serving size has been adjusted!
Original recipe yields 25 servings



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Directions

  1. Measure sifted flour, baking powder, and salt; sift together three times.
  2. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings.
  3. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  4. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

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