Snowy White Cake 1960 Recipes

Steps:

• 1. Preheat the oven to 350ºF. Grease and flour three 9-inch round cake pans. Sift cake flour, baking powder and salt together into a medium bowl. Combine butter, 1 1/2 cups granulated sugar and marzipan in a large bowl. Beat with an electric mixer set at medium speed until fluffy. Beat in 1 teaspoon almond extract and vanilla extract. Add flour mixture alternately with milk, beating continually. Beat until well mixed. Fold in the beaten egg whites. Pour equal portions of batter into prepared cake pans. Bake layers until a toothpick inserted in the center of each layer comes out clean, about 25 minutes. Transfer cake pans to wire racks. Let stand to cool for 10 minutes. Turn the layers onto wire racks to cool completely. Mix frosting and whipped topping in a large bowl. Stir in remaining almond extract. Spread between layers and over top and sides of cake.

Steps:

• Grease and flour 2 8 inch round cake pans.
• Line bottoms with greased waxed paper.
• Preheat oven 375 degrees.
• Sift together the flour, baking powder, and salt.
• Cream the butter, until fluffy and gradually add the sugar.
• Continue beating until light and fluffy.
• Combine the milk and vanilla together in a cup.
• Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
• Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
• Fold in the stiff egg whites, folding until combined without deflating too much.
• Pour into the pans equally, and evenly.
• Bake 25 to 30 minutes, until a tester comes away clean.
• Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.

Steps:

• The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
• Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
• Variation:
• CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
• 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add egg yolks and extracts; beat well. Combine flour, baking powder and 1/2 teaspoon salt. Add to creamed mixture alternately with milk. Add coconut and orange zest. In a small bowl, beat egg whites with remaining salt until stiff peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (if wood burning stove is used, start peeking after 25 minutes). Cool in pans for 10 minutes; remove to wire racks to cool completely. , For icing, combine sugar, egg whites, water and corn syrup in a heavy saucepan or double boiler. With a portable mixer, beat on low for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Place one cake layer on a serving plate. Spread with frosting and sprinkle with coconut. Repeat. Top with last layer. Frost top and sides of cake; sprinkle with coconut.

Steps:

• Preheat oven to 350°. Grease two 9 x 1 1/2 -inch round cake pans with pan coating. Into a medium bowl, sift together flour, baking powder and salt set aside.In a large mixer bowl at high speed, beat egg whites with cream of tartar until stiff but not dry. Transfer to another bowl set aside.In the large mixer bowl at medium speed, beat sugar and butter or margarine until light and fluffy. Add vanilla and almond extract. At low speed, beat in dry ingredients alternately with milk, starting and ending with flour mixture. By hand, stir in about one-fourth of the whites then fold in remaining whites until no streaks remain. Pour into pans, Bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool cake completely on wire racks.High Altitude Adjustments: At 6,000 feet, add 1/4 cup flour and decrease sugar to 1 3/4 cups, baking powder to 2 1/2 teaspoons and cream of tartar to 1/4 teaspoon.

Steps:

• Prepare cake according to boxed instructions in a 9 x 13 cake pan.
• Remove when done and poke holes with the end of a wooden spoon or meat fork.
• Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
• Refrigerate jello just until lightly syrupy.
• Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
• Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
• Spread all over cake, and place in refrigerator, keep chilled until serving.
• Just a note:.
• I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.