This recipe came out of one of my mom’s OLD cookbooks – I think it was a Betty Crocker. All I have is a few pages that we saved out of it, and none of the pages has the name of the book on them, so I can’t be sure which one it is.
But this is one of my FAVORITE cakes to make for birthday cakes. It’s a great cake for cutting shapes out of – it’s firm, moist and not very crumbly, so it cuts well. Not only that, it’s a YUMMY white cake!
Silver White Cake
Delicate white cake. A fluffy white icing makes it an elegant dessert for a special occasion.
2 1/4 cups cake flour or 2 cups all-purpose flour *
* Do not use self-rising flour in this recipe. When using all-purpose flour, add all milk in first step.
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
4 egg whites (1/2 cup)
Heat oven to 350F. Grease and flour baking pan, 13x9x2 inches, or 2 round layer pans, 8 or 9×1 1/2 inches. Measure flour, sugar, baking powder, salt, shortening, 2/3 cup of the milk and the vanilla into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Add remaining milk and the egg whites; beat 2 minutes high speed, scraping bowl occasionally. Pour into pan(s).
Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
Ice as desired.
Note: for cupcakes, pour batter into paper-lined muffin cups, filling each 1/2 full. Bake 20 minutes. Makes 2 dozen cupcakes.
(I haven’t made one of these in a while, because the kiddos have requested ice cream cakes recently – so I don’t have a photo handy to share. Trust me, this is a delicious and beautiful cake!)
Find more recipes in my Scrumptious Saturday and Scrumptious Sunday posts.
