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White Cake, Bakery (D, TNT)
Source: Self
Yield: 1 17"x11" sheet cake pan (will make 3 average layers or two tall layers 9")

3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract (clear)
1/2 teaspoon almond extract (clear)
2-3/4 cups sifted cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1 cup milk
4 egg whites

Recommended decoration:
Bakery Frosting (click here for recipe)

Preheat oven to 350°F. Line a 17"x11" sheet cake pan with parchment paper.

In the large mixer bowl, cream shortening until light. Gradually add 1 cup of the sugar, beating well after each addition. Continue beating until the mixture is light and fluffy. Add vanilla and almond extracts.

Into a separate bowl, sift salt, flour, and baking powder. Add dry ingredients and milk alternately to sugar and shortening mixture and blend well after each addition. In a medium-size mixing bowl, beat egg whites until stiff. Add remaining 1/2 cup sugar gradually to the egg whites and continue beating until the mixture is stiff and shiny. Carefully fold egg whites into the rest of the batter.

Pour batter into the pan and spread evenly in the pan with a rubber spatula. Bake 25 to 30 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool at least one hour before decorating.

Poster's Notes:
Recipe I have used for wedding cakes etc...

Posted by Sherrie Dean

Nutritional Info Per Serving: N/A