White Wedding Cake
Original recipe makes 1 - 3 tiered wedding cake
a.. 5 1/4 cups sifted cake flour
b.. 6 teaspoons baking powder
c.. 2 teaspoons salt
d.. 2 cups white sugar
e.. 8 egg whites
a.. 1 cup white sugar
b.. 1 cup shortening
c.. 2 cups milk
d.. 1 1/2 teaspoons orange extract
e.. 1 teaspoon almond extract
Beat egg whites until foamy with sturdy egg beater, or at high speed of
electric mixer. Then add 1 cup sugar gradually, beating only until meringue
will hold up in soft peaks.
1.. In a large bowl, stir shortening just to soften. In another bowl, sift
together flour, baking powder, salt, and 2 cups sugar; sift into shortening.
Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat
2 minutes at a low speed of electric mixer. Add remaining milk and the meringue
mixture; beat for 1 minute more.
2.. Line the bottoms of one 10 inch square pan and two 8 inch square pans
with parchment paper. Pour batter to equal depth in each pan.
3.. Bake at 325 degrees F (165 degrees C) for about 45 minutes, or until
done. Cool layers.
4.. Trim one of the 8 inch square cakes to make a 5 inch square cake. Place
the 10 inch cake on a large flat tray or plate. Frost top and sides with thin
layer of Ornamental Icing. Cover top of cake smoothly with more frosting.
Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch
cake on 8 inch cake, and frost. Spread frosting over entire cake to give a
flat, even base for decorating. Decorate as desired.
Footnotes
a.. Decorate with Ornamental Icing.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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