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Silver White Cake With White Mountain Frosting
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- #126776
This cake is as well suited to a dinner party as it is to a birthday party! A pure white cake is topped with fluffy white frosting. Throw in some sprinkles for the birthday parties or pipe on flowers for an upscale look.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Cake
2 1/4 cups cake flour
OR
2 cups all purpose flour
1 1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
4 egg whites
White Mountain Frosting
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg whites
1 teaspoon vanilla
directions
For Cake: Heat the oven to 350 degrees F. Grease and flour baking pan, 13 x 9 inches or 2 round layer pans, 8 or 9 inches.
Measure the flour, sugar, baking powder, salt, shortening, milk, and vanilla into a large mixing bowl. Blend for 1/2 minute on low speed, scraping the bowl constantly. Beat for 2 minutes on high speed, scraping the bowl occasionally. Add the egg whites. Beat for 2 minutes on high speed, scraping the bowl occasionally.
Pour into desired prepared pans. Bake oblong for 35 to 40 minutes, layers 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool and frost with White Mountain Frosting
For White Mountain Frosting: Combine the sugar, corn syrup, and water in a small saucepan. Cover. Heat to a full rolling boil over medium heat.
Remove the cover and boil rapidly, without stirring, to 242 degrees F on a candy thermometer (or until a small amount of the mixture is dropped into very cold water and forms a firm ball).
As the mixture boils, beat the egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the beaten egg whites. Beat constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla during the last minute of beating.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Silver White Cake: I want to make this cake. Can I use buttermilk?
I don't recommend using buttermilk in this particular recipe. It will alter the color (the cake will not be pure white), buttermilk is thicker so it will change the texture (this cake is very light and fluffy when made with milk), and you'd probably have to reduce the amount of baking powder used. Since we haven't tested this recipe using buttermilk I unfortunately don't have any guidance on how much it would need to be reduced.