White Mountain Cake - Layer Cake
Description
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
White Mountain Cake - Layer Cake
White Mountain Cake
1/2 cup shortening
1 1/2 cups sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
Cream shortening, add sugar gradually and cream until light and fluffy. Sift flour, baking powder and salt together 3 times and add alternately with milk and vanilla a small amount at a time, beating after each addition until smooth. Pour into a tube pan lined with waxed paper. Bake in a moderate oven (350°F.) 45 to 60 minutes. When cake is cold, cover with Boiled Frosting, page 479.
White Cake
2/3 cup shortening
2 cups sugar
3 cups sifted cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
5 egg whites, stiffly beaten
Cream shortening, add sugar gradually and cream until light and fluffy. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Fold in egg whites. Pour into greased pans and bake in a moderate oven (350°F.) 30 minutes. Makes 3 (9-inch) layers.
Gold Cake
3/4 cup butter or other shortening 1 1/4 cups sugar 8 egg yolks, beaten
2 1/2 cups sifted cake flour 3 teaspoons baking powder 1/4 teaspoon salt 3/4 cup milk
1 teaspoon vanilla
Cream shortening and sugar until light and fluffy. Add egg yolks and continue creaming. Sift dry ingredients together 3 times; add alternately with liquids to creamed mixture. Beat until smooth. Pour into cake pans lined with waxed paper. Bake in a moderate oven (350°F.) 18 to 20 minutes. Makes 3 (9-inch) layers.
Orange Cake
3/4 cup shortening
1 1/2 cups sugar
3 eggs
Grated rind of 1 orange
3 cups sifted cake flour
4 teaspoons baking powder
3/4 . teaspoon salt
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup water
Cream shortening, add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add orange rind. Sift dry ingredients together 3 times and add alternately with liquids to creamed mixture. Pour into cake pans lined with waxed paper. Bake in a moderate oven (350°F.) 25 to 30 minutes. Makes 2 ( 9-inch) layers. When cold spread Orange Filling (page 477) between layers and Twice Cooked Frosting or Seven Minute Frosting (page 479) on top and sides.
Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs, separated
2 cups sifted cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
2/3 cup milk
1 teaspoon vanilla
Cream shortening, add sugar gradually and beat until fluffy, then add beaten egg yolks. Sift dry ingredients together 3 times and add alternately with milk and vanilla to creamed mixture. Fold in stiffly beaten egg whites. Bake in 2 layers in a moderate oven (350°F.) 20 minutes. When cold fill and frost as desired.
Continue to:
My Books
