Rhu
NOTES : 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3 oz. Mix dry milk with flour.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For six 9-inch layer pans, scale 1 lb 6 oz pan.
VARIATIONS:
Chocolate Chip Cake. Add 12 oz chocolate chips to batter.
Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing (p. 190). Sprinkle with toasted flaked coconut.
Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking cups. Yield: 7 dozen.
Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing (p. 190). To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.
Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing
Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling (p. 199) between layers. Ice with Ice Cream Icing
Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing or other white icing.
************************************************** ******
White Cake (Dry Blending Method)
29 ounces cake flour
37 ounces granulated sugar
3 ounces nonfat dry milk
4 teaspoons salt
1 3/4 ounces baking powder
1 3/4 cups water
1 pound shortening
1/2 cup water
1 pound egg whites
3 ounces whole eggs
1 cup water
2 tablespoons vanilla
Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute.
Add water. Mix slightly.
Add shortening. Mix 1 minute on low speed. Mix 4 minutes on medium speed.
Add water. Mix 1 minute on low speed. Scrape bowl. Mix 3 minutes on medium speed. Scrape bowl and beater.
Add eggs, water, and vanilla. Mix 3 minutes on low speed.
Scale batter into two greased 12x18x2-inch pans, 4 lb per pan. Bake at 350°F for 25?30 minutes. Cool and frost.
Yield:
"2 pans 12x18x2 inches"
NOTES : May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Chocolate Chip Cake. Add 12 oz chocolate chips to batter.
Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing . Sprinkle with toasted flaked coconut.
Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking cups. Yield: 7 dozen.
Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing . To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.
Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing
Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling (p. 199) between layers. Ice with Ice Cream Icing
Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing ) or other white icing.
|