White Mountain Cake

White Mountain Cake

43

"This is a great showpiece of a cake. Top with White Mountain Frosting."
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Ingredients

1 h servings 375 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. Sift and measure cake flour. Add salt and baking powder, and sift again.
  3. In a large bowl, beat shortening until smooth. Add sugar gradually, and beat until fluffy. Add sifted ingredients alternately with milk and flavorings (see Cook's Note). Beat thoroughly after each addition.
  4. Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans.
  5. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

Footnotes

  • When cake is cool, frost with White Mountain Frosting.
  • Cook's Note:
  • You can use lemon extract in place of almond, if you prefer.

Reviews

43
  1. 53 Ratings

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Most helpful positive review

This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heav...

Most helpful critical review

This did not turn out anywhere near as I had hoped. I cooled the cakes on a wire rack and after they cooled, I was able to hold up the cakes. They look like a giant sugar cookie. They were very ...

This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heav...

As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason. Grea...

This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar, 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the ...

This turned out to be the best white cake I ever made. It was rich and moist and everyone raved. I used all purpose flour and accidently one more egg white. I'm planning on making this again man...

HOLY COW !!!!! this cake is awesome !!! The key to making it is to "FOLLOW THE STEPS TO A TEE" I used it for a base for a coconut cake i substituted coconut milk for, cows milk and coconut extra...

I was looking for a "wedding" type cake and this is so it! Great and easy recipe. Baked it in a 9" x 13" pan so I could decorate it for my son's birthday and it only took 28 minutes to bake. ...

I really liked this cake, it is dense but very good. I only had vanilla extract so i used about twice what it called for, also taking advice from another review i added 1 TBS veg oil. Came out...

A perfect white cake. Worth the best you have in the pantry!

This was a great cake. I added another 1/4 cup of shortening and butter flavoring. Outstanding.