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White Butter Cake
by Kelsi Ubbenga
Participant in the 2013 Logan County Fair Cake Classic
Cake
4 ½ cups cake flour
6 tsp. baking power
3/8 tsp. salt
12 egg whites
3 cups white sugar, divided
1 ½ cups butter
2 cups light cream
1 ½ tsp. vanilla extract
1 ½ tsp. almond extract
Measure cake flour, baking powered and salt into a bowl. Mix
together. Beat butter, in a separate bowl, until smooth (3-4
minutes). Gradually add 1 ½ cups sugar and cream together until
light and fluffy (~4 minutes). Add dry ingredients alternately
with light cream, a small amount at a time, beating after each
addition until smooth. Mix in vanilla and almond flavorings.
In a separate mixing bowl, beat egg whites until soft peaks
form. Add 1 ½ cups sugar gradually and beat only until stiff
peaks begin to form. Fold eggs whites into batter, one-fourth at
a time.
Spread batter into three 9” round cake pans lined with parchment
paper. Bake at 350 degrees F for 30-35 minutes. Cool cakes in
pans for 10 minutes before removing. Let cool on wire rack.
White Buttercream Icing
½ cup solid vegetable shortening
½ cup butter
1 tsp. clear vanilla extract
4 cups sifted powered sugar
2 Tbsp. milk (to get desired consistency)
Cream shortening and butter until smooth and creamy, add
vanilla. Gradually add sugar, one cup at a time, beating well on
medium speed. Scrape bottom and sides of bowl often. When all
sugar has been added, add milk until a desired consistency is
reached. Beat icing on medium to high speed until light and
fluffy.
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