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, beat-
ing 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.
page 302 2013 LOGAN COUNTY FAIR. A special editon of LINCOLN DAILY NEWS.com July 30, 2013
