Silver White Cake
From clewing 16 years ago
- 35 minutes to make
- Serves 12
I recently made Paula Deen's Lemon Cake and was not that pleased with it. Oh, it was OK, but I like this recipe much more. I've had it for about 25 years now.
Ingredients
- cake shopping list
- 2 ¼ cups flour shopping list
- 3 ½ tsp. baking powder shopping list
- 1 tsp salt shopping list
- 1 2/3 cups sugar shopping list
- 1 ¼ cups milk shopping list
- 2/3 cup shortening shopping list
- 1 tsp vanilla shopping list
- 5 egg whites shopping list
- lemon FILLING shopping list
- ¾ cup sugar shopping list
- 3 Tbls cornstarch shopping list
- ¼ tsp salt shopping list
- 1 cup water shopping list
- 1 tsp grated lemon peel shopping list
- 1 Tbls butter shopping list
- 1/3 cup lemon juice shopping list
- 4 drops yellow food color, if desired shopping list
- WHITE MOUNTAIN frosting shopping list
- ½ cup sugar shopping list
- ¼ cup light corn syrup shopping list
- 2 Tbls water shopping list
- 2 egg whites shopping list
- 1 tsp vanilla shopping list
How to make it
- CAKE
- Heat over to 350°. Grease and flour 2 round pans or rectangular pan.
- Beat flour, baking powder, salt, sugar, milk, shortening and vanilla in large mixer bowl on low speed, scraping bowl constantly,30 seconds.
- Beat on high speed scraping bowl occasionally 2 minutes.
- Pour into pan(s).
- Bake until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center (layers 30-35 minutes, rectangular 40-45 minutes).
- Cool 10 minutes, remove from pans.
- Cool completely. If using rectangular pan, cut cake in half to make two layers.
- 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 1 minute.
- Remove from heat, add lemon peel and butter.
- Stir in lemon juice and food coloring; cool.
- If filling is too soft, refrigerate until set.
- WHITE MOUNTAIN FROSTING
- Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat.
- Remove cover and boil rapidly to 242° 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; bet on high speed until stiff peaks form.
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" It was excellent "