White Mountain Cake Chef John's Recipe
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| White Mountain Cake |
"This is a great showpiece of a cake. Top with White Mountain Frosting."
Ingredients :
- 3/4 cup shortening
- 1 3/4 cups white sugar
- 3 cups cake flour
- 1/2 teaspoon salt
- 4 teaspoons baking powder
- 1 cup milk
- 5 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions :
| Prep : 35M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Sift and measure cake flour. Add salt and baking powder, and sift again.
- In a large bowl, beat shortening until smooth. Add sugar gradually, and beat until fluffy. Add sifted ingredients alternately with milk and flavorings (see Cook's Note). Beat thoroughly after each addition.
- Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans.
- Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.
Notes :
- When cake is cool, frost with White Mountain Frosting.
- You can use lemon extract in place of almond, if you prefer.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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