Ice Water Cake
Yield
1 cakePrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
sugar
granulated |
|
| 3 ½ | cups |
cake flour
|
|
| ½ | teaspoon |
salt
|
|
| 3 | teaspoons |
baking powder
|
|
| 1 ½ | cups |
water
ice cold |
|
| ¼ | teaspoon |
almond extract
optional |
*
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
sugar
granulated |
|
| 828 | ml |
cake flour
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
baking powder
|
|
| 355 | ml |
water
ice cold |
|
| 1.3 | ml |
almond extract
optional |
*
|
| 4 | each |
egg whites
stiffly beaten |
*
|
Directions
Cream shortening.
Gradually add sugar, beating until fuffy. Sift dry ingredients together.
Add alternately with ice water and flavoring, if desired, to creamed shortening.
Fold in stiffly beaten egg whites.
Bake in 2 greased cake layer pans at 350℉ (180℃). for 30 minutes. Makes 1 layer cake.
