Silver White Cake With White Mountain Frosting

This cake is as well suited to a dinner party as it is to a birthday party! A pure white cake is topped with fluffy white frosting. Throw in some sprinkles for the birthday parties or pipe on flowers for an upscale look.


  • 2 1/4 cups cake flour
  • OR
  • 2 cups all purpose flour
  • 1 1/2 cup sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1 cup milk
  • 1 teaspoon vanilla
  • 4 egg whites

White Mountain Frosting

  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 2 egg whites
  • 1 teaspoon vanilla

For Cake: 

  1. Heat the oven to 350 degrees F. Grease and flour baking pan, 13 x 9 inches or 2 round layer pans, 8 or 9 inches.
  2. Measure the flour, sugar, baking powder, salt, shortening, milk, and vanilla into a large mixing bowl. Blend for 1/2 minute on low speed, scraping the bowl constantly. Beat for 2 minutes on high speed, scraping the bowl occasionally. Add the egg whites. Beat for 2 minutes on high speed, scraping the bowl occasionally.
  3. Pour into desired prepared pans. Bake oblong for 35 to 40 minutes, layers 30 to 35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool and frost with White Mountain Frosting

For White Mountain Frosting: 

  1. Combine the sugar, corn syrup, and water in a small saucepan. Cover. Heat to a full rolling boil over medium heat.
  2. Remove the cover and boil rapidly, without stirring, to 242 degrees F on a candy thermometer (or until a small amount of the mixture is dropped into very cold water and forms a firm ball).
  3. As the mixture boils, beat the egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the beaten egg whites. Beat constantly on medium speed. Beat on high speed until stiff peaks form. Add the vanilla during the last minute of beating.

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