Grandma's White Cake
This delicious heirloom white cake can be used to make a delicious Boston Creme pie, iced with your favorite frosting as a layer cake, or baked in a 9x13 pan and served with lemon curd or another fruit filling!
Yield
12 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or vegetable shortening |
*
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
cake flour
or 2 1/4 cup all purpose flour |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
egg whites
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or vegetable shortening |
*
|
| 355 | ml |
sugar
|
|
| 591 | ml |
cake flour
or 2 1/4 cup all purpose flour |
|
| 15 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
egg whites
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Beat shortening until creamy.
Add sugar and beat then alternately add milk and flour sifted with baking powder and salt.
Beat well, then add egg whites and vanilla.
Beat 4 minutes.
Pour into 2 greased and floured 9-inch cake pans or a greased and floured 9x13-inch baking pan.
Bake at 350℉ (180℃) for 30 minutes or until cake tests done.
