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Silver White Cake
Miriam Carter
4 egg whites
1 ½ cups sugar
2 ¼ cups cake flour
1 cup milk
½ cup shortening
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
¼ teaspoon almond extract
Preheat oven to 375⁰. Grease and flour two 8-inch round cake
pans; line pans with parchment paper. In small bowl with mixer
on high speed; beat egg whites until soft peaks form. Beating at
high speed, sprinkle with ½ cup sugar, 2 tablespoons at a time;
beat until sugar is dissolved and whites stand in stiff peaks
(do not scrape bowl) Set aside. In large bowl at low speed, beat
2 cup sugar and remaining ingredients, constantly scraping bowl.
At medium speed, beat 3 minutes longer. At low speed, beat in
egg whites. Pour into pans; bake 25 minutes. Cool in pans or
wire racks 10 minutes; remove from pans and cool completely on
wire racks.
Buttercream icing
½ cup solid vegetable shortening
½ cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
4 cups sifted confectioners’ sugar (app. 1 lb.)
2 tablespoon milk
In large bowl, cream shortening and butter with electric mixer.
Add vanilla. Gradually add sugar, one cup at a time, beating
well on medium speed. Scrape down sides and bottom of bowl
often. When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy. Keep
bowl covered with damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in
use. Refrigerate in an airtight container, this icing can be
stored 2 weeks. Rewhip before using. For thin (spreading)
consistency, add 2 tablespoons light corn syrup, water or milk.
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