White Cake Supreme
Yield
2 9-inch round cakesPrep
15 minCook
25 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 2 ¼ | cups |
cake flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 5 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 532 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 5 | each |
egg whites
|
*
|
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla.
Beat egg whites until stiff peaks form.
Gently fold into batter.
Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire.
To make cupcakes: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.
Bake at 350℉ (180℃) F for 20 minutes.
Remove from pans, and let cool on wire racks.
