WHITE LAYER CAKE and FROSTING

[Guest guest]

WHITE LAYER CAKE

 

3/4 c. butter, softened

1 1/2 c. granulated sugar

1 1/2 tsp. vanilla

2 1/4 c. sifted cake flour

1 Tbsp. baking powder

1 tsp. salt

1 c. skim milk

5 stiffly beaten egg whites (eggs should be room temperature)

 

Cream butter and sugar until light and fluffy. Add vanilla and

mix well. Sift together flour, baking powder and salt. Add to

creamed mixture, alternating with milk, beating after each

addition. Gently fold in egg whites. Bake in two 9-inch layer

pans, greased with Pam, at 375 degrees for 18 to 20 minutes or

until done. Cool in pans 10 minutes. Remove and cool thoroughly.

Fill and frost as desired.

Makes 1 layer cake.

 

 

White Mountain Frosting

Makes 4 cups

 

 

Ingredients

 

3 cups white sugar

1 cup water

1/4 teaspoon cream of tartar

3 egg whites (eggs should be room temperature)

1 pinch salt

1 teaspoon vanilla extract

 

Directions

 

1. Combine sugar, water, and cream of tartar in a saucepan. Cook

until candy thermometer reaches 238 degrees F (115 degrees C), or

until syrup spins a long thread when dripped from a spoon.

2. Beat egg whites until stiff. Pour a thin, slow stream of the

syrup into egg whites, beating constantly until frosting stands

in peaks. Stir in salt and vanilla to taste.

 

 

 

_______________

Join the world’s largest e-mail service with MSN Hotmail.

http://www.hotmail.com