White Velvet Cake Ii Recipes
THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;)
Provided by Kats Mom
Categories < 60 Mins
Time 45m
Yield 1 three layer cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
- In a large bowl, cream the sugar and butter together.
- Mix in egg yolks, then eggs, one at a time, beating well after each.
- Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
- Blend buttermilk and the flour alternately into the mixture in the large bowl.
- Pour batter into the greased cake pans.
- Bake for 20-25 minutes.
- Let cool before frosting.
- OPTIONAL ICING: Beat the egg whites to a stiff froth.
- Beat in the powdered 10x sugar and vanilla extract.
- Frost between layers.
- Refrigerate leftovers.
Nutrition Facts : Calories 450.9, Fat 17.3, SaturatedFat 10.4, Cholesterol 100.2, Sodium 258.6, Carbohydrate 69.4, Fiber 0.7, Sugar 49.2, Protein 5.6
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