3/4 c Shortening
1 1/2 c Sugar
2 1/4 c Sifted cake flour
3 tb Baking powder
3/4 ts Salt
1 c Milk
1 1/2 ts Vanilla extract
5 Egg whites
Cream shortening; gradually add sugar, beating well at medium speed of an
electric mixer.
Combine flour, baking powder, and salt; add to creamed mixture alternately
with milk, beginning and ending with flour mixture. Mix after each
addition. Stir in vanilla.
Beat egg whites (at room temperature) until stiff peaks form. Gently fold
into batter.
Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350F
for 25 to 30 minutes or until a wooden pick inserted in center comes out
clean. Cool in pans 10 minutes; remove from pans, and let cool completely
on wire racks. Frost as desired.
Yield: one 2-layer cake.
White Cupcakes: Spoon batter into paper-lined muffin pans, filling each cup
two-thirds full. Bake at 350F for 20 minutes. Remove from pans, and let
cool on wire racks. Frost as desired.
Yield: 26 cupcakes.
Busted by Gail Shermeyer 4paws@netrax.net
Yields
1 Servings
