Silver White Cake Recipe

Silver White Cake Recipe

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45 juta s/d 2.5 milyar listing 2017
Silver White Cake Recipe Silver White Cake Recipe Silver White Cake Recipe, Made without egg yolks, this cake has a pristine ivory color that can be accented by a variety of frostings. Try Peppermint Whipped Cream Frosting, or fill with Lemon Filling, then frost with Fluffy White Frosting.
Silver White Cake Recipe

Silver White Cake Recipe

Made without egg yolks, this cake has a pristine ivory color that can be accented by a variety of frostings. Try Peppermint Whipped Cream Frosting, or fill with Lemon Filling, then frost with Fluffy White Frosting. Prep : 50 minutes plus cooling Bake : 30 minutes
  • 2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large egg whites
  • 11/4 cups sugar
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/teaspoon almond extract
  • 1 cup milk Chocolate Butter Frosting
  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. In medium bowl, with wire whisk, stir flour, baking powder, and salt. In medium bowl, with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle in 1/cup sugar, 1 tablespoon at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted.
  3. In large bowl, with mixer at low speed, beat shortening and remaining 1 cup sugar until blended. Increase speed to medium. Beat in vanilla and almond extracts. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, occasionally scraping bowl with rubber spatula. Gently fold in beaten egg whites, one-third at a time, just until blended.
  4. Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans. Invert onto racks to cool completely.
  5. Prepare Chocolate Butter Frosting. Place one layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake. Makes 12 servings.
Each serving with Chocolate Butter Frosting : About 492 calories, 4g protein, 63g carbohydrate, 26g total fat (13g saturated), 34mg cholesterol, 423mg sodium.

FROSTING LAYER CAKES

Use a narrow metal spatula to spread frosting. It is easiest to frost a cake if it is elevated and can be turned. If you don’t have a cake decorating stand, place the cake on a serving plate set on a large coffee can or inverted bowl. Simply brush off any crumbs and use a serrated knife to trim away any crisp edges. Place the first layer, rounded side down, on the serving plate. To keep the plate clean, tuck strips of waxed paper under the cake, covering the plate edge. Spread the cake layer with 1/2 to 2/cup frosting, spreading it almost to the edge. Top with the second cake layer, rounded side up. Thinly frost the cake to set the crumbs and keep them in place; first coat the top of the cake, then the side. Finish the cake with a thicker layer of frosting. Where the top and side of the frosting meet, smooth it by sweeping and swirling the edge of the frosting toward the center of the cake. Then slip out the waxed paper strips and discard. gluten free birthday cake, gluten free birthday cakes, gluten free cake, silver cake, silver cake icing, silver frosting, silver wedding cake, silver wedding cakes, silver white cake, silver white cake recipe, white and silver cake, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Silver White Cake Recipe

Article Categories : Cakes & Frostings

Silver White Cake Recipe

Silver White Cake Recipe

Made without egg yolks, this cake has a pristine ivory color that can be accented by a variety of frostings. Try Peppermint Whipped Cream Frosting, or fill with Lemon Filling, then frost with Fluffy White Frosting.

Prep : 50 minutes plus cooling
Bake : 30 minutes

  • 2 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large egg whites
  • 11/4 cups sugar
  • 1/2 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/teaspoon almond extract
  • 1 cup milk Chocolate Butter Frosting
  1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
  2. In medium bowl, with wire whisk, stir flour, baking powder, and salt. In medium bowl, with mixer at high speed, beat egg whites until soft peaks form when beaters are lifted. Sprinkle in 1/cup sugar, 1 tablespoon at a time, beating until sugar has dissolved and egg whites stand in stiff, glossy peaks when beaters are lifted.
  3. In large bowl, with mixer at low speed, beat shortening and remaining 1 cup sugar until blended. Increase speed to medium. Beat in vanilla and almond extracts. Reduce speed to low; add flour mixture alternately with milk, beginning and ending with flour mixture. Beat just until smooth, occasionally scraping bowl with rubber spatula. Gently fold in beaten egg whites, one-third at a time, just until blended.
  4. Divide batter between prepared pans; spread evenly. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cool in pans on wire racks 10 minutes. Run thin knife around layers to loosen from sides of pans. Invert onto racks to cool completely.
  5. Prepare Chocolate Butter Frosting. Place one layer, rounded side down, on cake plate. With narrow metal spatula, spread 2/cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting over side and top of cake. Makes 12 servings.

Each serving with Chocolate Butter Frosting : About 492 calories, 4g protein, 63g carbohydrate, 26g total fat (13g saturated), 34mg cholesterol, 423mg sodium.

FROSTING LAYER CAKES

Use a narrow metal spatula to spread frosting. It is easiest to frost a cake if it is elevated and can be turned. If you don’t have a cake decorating stand, place the cake on a serving plate set on a large coffee can or inverted bowl.

Simply brush off any crumbs and use a serrated knife to trim away any crisp edges. Place the first layer, rounded side down, on the serving plate. To keep the plate clean, tuck strips of waxed paper under the cake, covering the plate edge. Spread the cake layer with 1/2 to 2/cup frosting, spreading it almost to the edge. Top with the second cake layer, rounded side up. Thinly frost the cake to set the crumbs and keep them in place; first coat the top of the cake, then the side. Finish the cake with a thicker layer of frosting. Where the top and side of the frosting meet, smooth it by sweeping and swirling the edge of the frosting toward the center of the cake. Then slip out the waxed paper strips and discard.