Lady Baltimore Cake



3 cups sifted cake flour

3 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

1 1/2 cups sugar

1 1/4 cups milk

1 teaspoon vanilla

4 egg whites



Sift flour once, measure, add baking powder and salt and sift

together three times. Cream butter thoroughly, add sugar gradually,

and cream together until light and fluffy. Add flour, alternately

with milk, a small amount at a time, beating after each addition

until smooth. Add vanilla. Beat egg whites until they hold up in

soft peaks. Stir quickly but thoroughly into batter. Bake in two

greased 9 inch layer pans at 375F for 25 to 30 minutes. Spread Lady

Baltimore Filling between layers and Lady Baltimore Frosting over

tops and sides.



Lady Baltimore Frosting and Filling



2 egg whites, unbeaten

1 1/2 cups sugar

5 tablespoons water

1 1/2 teaspoons light corn syrup

1/2 teaspoon vanilla

6 figs

1/2 cup raisins

1/2 cup nuts, chopped

Candied cherries



Combine egg whites, sugar, water and corn syrup in top of double

boiler, beating with a whisk until thoroughly mixed. Place over

rapidly boiling water, beat constantly with whisk and cook 7 minutes,

or until frosting will stand in peaks. Remove from boiling water,

add flavoring and beatuntil thick enough to spread. For filling,

scald figs and raisins and chop. Add enough frosting to chopped

fruit and nuts to make a filling that will spread easily. Spread

between layers. Spread remaining frosting on top and sides of cake.

While frosting is soft, sprinkle top of cake with chopped cherries

and additional chopped figs, raisins and nuts.

White Layer Cake

2 cups cake flour
3 tsps. baking powder
3/4 tsp. salt
3 egg whites
1/4 cup sugar
1/2 cup shortening
k 1 cup sugar
1 cup milk
1 tsp. vanilla
1/2 tsp. almond extract

Sift together flour, baking powder, and salt three times. Combine the milk, vanilla, and almond extract. Beat egg whites until foamy then add 1/4 cup sugar a little at a time only until soft peaks are formed. Mix shortening with sugar until light and fluffy. Alternately beat in dry and liquid mixtures in fourths just until smooth. Next, thoroughly beat in the egg white mixture. Divide into two, greased and floured, 8 inch layer pans. Bake at 375 for 25 to 30 mins. or until done. Let cool in pans 10 mins. before turning out onto cooling racks. Cool completely before Icing.

Simple White Cake W/Caramel Filling
    
1/2 c. shortening
1 tsp. vanilla
1 1/2 c. sugar
2 1/4 c. sifted flour or 2 1/4 c. sifted cake flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk
3 egg whites
Mix and bake in greased and floured cake pans at 350 degrees until it bounces back in the middle.

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 1/2 cup milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Basic White Cake
Categories:
Yield: 12 Servings

2 2/3 c Sifted cake flour
1 1/2 c Sugar
4 ts Baking powder
1 ts Salt
2/3 c Vegetable shortening
1 1/4 c Milk
1 ts Vanilla
4 Egg whites; beaten

1. Preheat oven to 350°. Grease bottoms of 2-9" cake pans. Line with waxed paper; grease and flour waxed paper.

2. Beat flour, sugar, baking powder, slat, shortening, 3/4 cup milk and vanilla until well blended. Beat in remaining milk and egg whites.

3. Bake in prepared pans 30 minutes. Cool in pan on wire rack 10 minutes; transfer to rack; peel paper and finish cooling. Frost as desired.

Basic White Cake
Categories:
Yield: 12 Servings

2 2/3 c Sifted cake flour
1 1/2 c Sugar
4 ts Baking powder
1 ts Salt
2/3 c Vegetable shortening
1 1/4 c Milk
1 ts Vanilla
4 Egg whites; beaten

1. Preheat oven to 350°. Grease bottoms of 2-9" cake pans. Line with waxed paper; grease and flour waxed paper.

2. Beat flour, sugar, baking powder, slat, shortening, 3/4 cup milk and vanilla until well blended. Beat in remaining milk and egg whites.

3. Bake in prepared pans 30 minutes. Cool in pan on wire rack 10 minutes; transfer to rack; peel paper and finish cooling. Frost as desired.

Old-Fashioned White Cake

Wonderful texture-ideal for the cholesterol-conscious because it uses
only egg whites. Good with any icing.

Makes 1 two-layer 9" cake

1/2 cup unsalted butter, softened
1-1/2 cups sugar
2 cups self-rising flour
1 cup milk
2 tsps vanilla extract
4 large egg whites

Preheat oven to 350º.
Grease and lightly flour two 9x2" round cake pans, then line the
bottoms with waxed paper.

To make the cake:
In a large bowl, on the medium speed of an electric mixer, cream the
butter until smooth. Add the sugar gradually and beat until fluffy,
about 3 minutes. Add the flour in three parts, alternating with the
milk and the vanilla extract, beating well after each addition.

In a separate bowl, on the high speed of an electric mixer, beat the
egg whites until soft peaks form. Gently fold into batter, making
sure no streaks of whites are showing. Divide batter between the
cake pans.

Bake for 22-25 minutes or until a cake tester inserted into center of
cake comes out clean. Let cakes cool in pans for 10 minutes.
Remove from pans and cool completely on wire rack.

When cake has cooled, ice between the layers, then ice top and sides
of cake.