Snow White Cake
Yield
1 cakePrep
20 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable shortening
|
|
| 2 | tablespoons |
butter
|
|
| ⅔ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅓ | cup |
milk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | x |
frosting
of choice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable shortening
|
|
| 3E+1 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 79 | ml |
milk
|
|
| 4 | each |
egg whites
stiffly beaten |
*
|
| 1 | x |
frosting
of choice |
* |
Directions
Cream shortening, butter and sugar until light.
Add vanilla and mix well.
Sift flour with baking powder and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Gently fold in egg whites.
Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375℉ (190℃) 18 to 20 minutes, or until cake springs back when lightly touched.
Cool in pans 10 minutes, then remove and cool completely.
Frost with favorite frosting.
