Flickr/cottonblue Look at all these vintage tresures. |
As a matter of fact, next week I will be sharing how to turn this white cake batter into some very different cakes, so stay tuned.
If you have a vintage recipe of your own to share, be sure to use the linky below.
And if you haven't yet entered my latest cookbook giveaway for The Fearless Baker by Chef Emily Luchetti and Stylist Lisa Weiss, be sure to do so today.
Flickr/Tina Crespo |
1 cup sugar
1/2 cup shortening
4 egg whites
1 teaspoon almond extract
2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
OR 1/4 cup evaporated milk diluted with 1/4 cup water
Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add extract. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F.) about 20 minutes.
Tweet
Thanks...I'll have to give this recipe a try.
ReplyDeleteLooks good! I love a plain, simple cake!
ReplyDeleteOh, this looks perfect for my daughter's birthday cake!
ReplyDeleteJust tried the recipe - delicious!
ReplyDeleteThis is a simple yet very elegant looking cake. I wish I can make one like this! I am sharing with you my personal cookie recipe..I hope my children will also keep my recipe and make them part of their family life someday.
ReplyDeleteI love pure white cake! I never make it, though, because I don't like to waste the egg yolks ... silly, right? :)
ReplyDeleteThank you, all.
ReplyDeleteSamantha: Thank you for posting the results. Glad you liked it.
Marelie: I'm sure your children will treasure your recipes. Thanks for sharing with the rest of us too.
Melissa: It's not silly, it's frugal and rightly so. We shouldn't waste food. When I come across a recipe which calls for only whites, or only yolks, I either add the leftovers to an egg or 2 for an omelet, or else I make a second recipe which uses only the other color eggs. Make a list of your favorite recipes which use only whites, and which use only yolks.