White Cake
Yield
1 CakePrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 4 | x |
egg whites
|
*
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
cake flour
|
|
| 3 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
milk
or 1/4 cup evaporated milk, diluted with 1/4 cup water |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 4 | x |
egg whites
|
*
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk
or 1/4 cup evaporated milk, diluted with 1/4 cup water |
|
Directions
Cream sugar and shortening.
Sift flour, measure, and sift with baking powder and salt.
Add alternately with milk to creamed sugar and shortening.
Beat thoroughly.
Add flavoring. Carefully fold in stiffly beaten egg whites.
Pour into well-oiled layer cake pans.
Bake in moderate oven (375 F) about 20 minutes.
