Quick White Cake
Yield
1 cakePrep
15 minCook
35 minReady
50 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
milk, skim
|
|
| 3 | teaspoons |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
margarine
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 5 | ml |
salt
|
|
| 355 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
milk, skim
|
|
| 15 | ml |
baking powder
|
|
| 4 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
margarine
optional |
*
|
Directions
*If desired, use plan confectioners' sugar frosting.
These cakes may be filled with jelly, preserves, or lemon cornstarch filling.
Preheat oven to 350℉ (180℃) (moderate).
Prepare a 10-inch tube pan or two 8-inch layer pans by greasing lightly with oil or margarine and dusting with flour.
Sift together in a mixing bowl the flour, salt, and sugar. Add the oil and ⅔ cup of the milk.
Stir until the flour is dampened and beat 1 minute, Stir in the baking powder and add the remaining ½ cup milk, the egg whites, and vanilla.
Beat 2 minutes. Pour into the pans and bake 25 to 40 minutes.
