Silver White Cake
Comments:
This cake takes a little time but it is worth it.
Cake:
2 1/4 cups all-purpose flour
1 3/4 cups sugar
3 1/2 tsp. baking powder
1 1/4 cup milk
2/3 cup shortening
1 tsp. vanilla extract
5 egg whites
Lemon Filling:
3/4 cup sugar
3 Tbsp. cornstarch
3/4 cup water
1 tsp. grated lemon peel
1 Tbsp. margarine
1/3 cup lemon juice
4 drops yellow food color, if desired
White Mountain Frosting:
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp. water
2 egg whites
1 tsp vanilla extract
For Cake: Preheat oven to 350 degrees F (180 C). Grease and flour two 8 or
9-inch x 1 1/2-inch round cake pans, or a 9 x 13-inch rectanglar cake pan.
Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in
large mixer bowl on low speed of an electric mixer, scraping bowl
constantly, for about 30 seconds. Beat on high speed, scraping bowl
occasionally, for about 2 minutes. Beat in egg whites on high speed,
scraping bowl occasionally, for about 2 minutes. Pour into pan(s).
Bake until wooden pick inserted in center of cake comes out clean, or until
cake springs back when touched lightly in center (for 8 or 9-inch layers, 30
to 35 minutes, for 9 x 13-inch rectngular cake, 40 to 45 minutes). Cool cake
(s) completely. Fill layers with Lemon Filling. Frost cake with White
Mountain Frosting.
Lemon Filling: Mix sugar, cornstarch and salt in saucepan. Stir in water
gradually. Cook, stirring constantly, until mixture thickens and boils. Boil
and stir for 1 minute. Remove from heat; add lemon peel and margarine. Stir
in lemon juice and food color; let cool. If filling is to soft, refrigerate
until set.
White Mountain Frosting: Mix sugar, corn syrup and water in saucepan. Cover
and heat to rolling boil over medium heat. Remove cover and boil rapidly,
heating to 242 degrees F on candy thermometer or until small amount of
mixture dropped into very cold water forms a firm ball that holds its shape
until pressed.
As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup
very slowly in a thin stream into egg whites, beating constantly on medium
speed. Add vanilla and beat on high speed until stif peaks form. Spread
frosting over cake (s).
Makes 12-15 servings.