WHITE LILY CAKE
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
6 tablespoons solid vegetable shortening
2 egg whites
1/2 teaspoon vanilla
1/2 teaspoon almond, lemon or coconut extract
Preheat oven to 350 degrees F. Coat either an 8-inch or 9-inch round pan with shortening. Dust with flour.
Thoroughly combine flour, sugar, baking powder, salt and baking soda in large mixing bowl. Add milk and shortening and beat two minutes. Add egg whites, vanilla and choice of extract. Beat an additional two minutes, scraping sides of bowl as needed. Evenly spread batter into prepared pan. Tap pan on counter several times to remove air bubbles.
Bake 22 to 25 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Finish cooling on wire rack.
Makes 1 (8 or 9-inch) single layer cake
Source: Belinda Ellis, home economist at White Lily Foods Co.
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup buttermilk
6 tablespoons solid vegetable shortening
2 egg whites
1/2 teaspoon vanilla
1/2 teaspoon almond, lemon or coconut extract
Preheat oven to 350 degrees F. Coat either an 8-inch or 9-inch round pan with shortening. Dust with flour.
Thoroughly combine flour, sugar, baking powder, salt and baking soda in large mixing bowl. Add milk and shortening and beat two minutes. Add egg whites, vanilla and choice of extract. Beat an additional two minutes, scraping sides of bowl as needed. Evenly spread batter into prepared pan. Tap pan on counter several times to remove air bubbles.
Bake 22 to 25 minutes or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Finish cooling on wire rack.
Makes 1 (8 or 9-inch) single layer cake
Source: Belinda Ellis, home economist at White Lily Foods Co.
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