I came across this recipe right before the holidays. Another recipe I had written down on legal paper years ago. I think I saw it in a local newspaper while on vacation about 20 years ago. I only tried it right before the holidays and have baked about ten so far. I did one for Christmas with toasted coconut that was pictured on my previous blog! This was the Valentine’s Day Snowfall cake I made this weekend for Papa Burkholder!
SNOWFALL WHITE CAKE
1 double layer CAKE
1 cup whole milk at cool room temperature
6 large egg whites at cool room temperature
1 ½ cups sugar
4 tsp. baking powder
¾ tsp. salt
2 tsp. vanilla extract
2 1/3 cups cake flour
12 Tbsp. unsalted butter, softened but still firm
1. Heat the oven to 350 degrees and adjust a rack to the center position. Grease two 9-inch cake pans with softened butter or Crisco and cover the bottom of each pan with a circle of parchment paper. In a medium bowl stir together the milk, egg whites, and vanilla with a fork.
2. Sift Flour and baking soda. Place the flour, sugar, baking powder and salt in the bowl of a standing mixer fitted with the paddle attachment. Add the butter and ¼ of the milk mixture and mix on low speed until dry ingredients are moistened, about 1 minute. Increase the speed to medium and mix until the batter comes together, about 30 seconds. Increase the speed to medium high and mix for 2 minutes stopping to scrape down the sides of the bowl once or twice. Add the remaining milk/egg white mixture to the batter in three batches mixing for about 20 seconds after each addition. Scrape down the sides of the bowl and beat on medium high until batter is homogeneous and light, about 30 seconds longer.
3. Transfer the batter to the prepared pans and bake until the cake is lightly colored, feels set, and a cake tester comes out clean when inserted to the center, about 26 minutes, rotating the cakes 180 degrees halfway through the baking time. (Baking time will vary depending on your oven.)
4. Remove pans to cooling rack and let rest for 5 minutes. Run a thin knife around the sides of the pans and invert the cakes one at a time onto cooling rack. Reinvert cakes so the top is facing up and let cool completely. Makes 2 nine-inch cakes.
NOTE: This is a great recipe to use as the basis for a classic birthday cake. A simple chocolate frosting works well.
DON’T HAVE TIME FOR MADE FROM SCRATCH BAKING?
For you non-bakers Duncan Hines Classic White cake mix makes a very moist delicious cake! My friend dear friend Lorretta shared this secret for Duncan Hines cake mix and I absolutely loved how great it turns out! You can make any cake light and moist if you always sift the dry ingredients first.
Grease and flour two 8-inch round cake pans or one 13x9 inch pan. Prepare Duncan Hines Classic White cake mix as directed on the box. The secret to making this light and delicious is that you need to sift the cake mix as well. Remove pans to cooling rack and let rest for 10 minutes. Run a thin knife around the sides of the pans and invert the cakes one at a time onto cooling rack. Reinvert cakes so the top is facing up and let cool completely. Makes 2 8-inch cakes.
WHITE FROSTING for Double layer cake
½ cup vegetable shortening softened
1 teaspoons pure vanilla extract
1 boxes Confectionary Sugar SIFTED
2 ½ tablespoons milk (a little more if needed to make creamier)
Beat all of the ingredients until light and fluffy.
LARGE AMOUNT of WHITE FROSTING for two double layer cakes
1 Stick butter softened
2 Sticks butter softened1 cup vegetable shortening softened
2 teaspoons pure vanilla extract
2 boxes Confectionary Sugar SIFTED
5 tablespoons milk (a little more if needed to make creamier)
Beat all of the ingredients until light and fluffy.
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