Snowy White Cake 1960 Recipes

Steps:

• Preheat oven to 350°F. Prepare three (3) 8-inch round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well. In the bowl of stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in large bowl. To make cake batter, add flour mixture and ice water to creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add vanilla and almond extracts, mix again to incorporate, and then fold in beaten egg whites until the batter is smooth. Divide evenly between the prepared pans, smooth top of batter, and bake for approximately 30 minutes or until a toothpick inserted into center comes out clean. Cool cakes completely on cooling racks, then remove from baking pans and discard parchment. Cakes can be prepared ahead of time - kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week. Buttercream Frosting: In the bowl of stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until frosting is smooth. (Sifting your powdered sugar ahead of time helps to get smooth frosting.) Add salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed. To make frosting thicker, add an additional 1/2-1 cup powdered sugar. To make frosting thinner, add an additional 1 to 2 tablespoons milk.

Steps:

• Grease and flour 2 8 inch round cake pans.
• Line bottoms with greased waxed paper.
• Preheat oven 375 degrees.
• Sift together the flour, baking powder, and salt.
• Cream the butter, until fluffy and gradually add the sugar.
• Continue beating until light and fluffy.
• Combine the milk and vanilla together in a cup.
• Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
• Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
• Fold in the stiff egg whites, folding until combined without deflating too much.
• Pour into the pans equally, and evenly.
• Bake 25 to 30 minutes, until a tester comes away clean.
• Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.