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My review
White Mountain Cake
Carol
"This is a great showpiece of a cake. Top with White Mountain Frosting."
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Ingredients
1 h servings 375Original recipe yields 12 servings (1 9-inch layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- When cake is cool, frost with White Mountain Frosting.
- Cook's Note:
- You can use lemon extract in place of almond, if you prefer.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4454 Ratings
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Most helpful positive review
4/5/2010
This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heav...
Most helpful critical review
8/15/2010
This did not turn out anywhere near as I had hoped. I cooled the cakes on a wire rack and after they cooled, I was able to hold up the cakes. They look like a giant sugar cookie. They were very ...
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4/5/2010
This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heav...
12/13/2006
As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason. Grea...
5/23/2008
This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar, 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the ...
2/20/2004
This turned out to be the best white cake I ever made. It was rich and moist and everyone raved. I used all purpose flour and accidently one more egg white. I'm planning on making this again man...
3/29/2006
HOLY COW !!!!! this cake is awesome !!! The key to making it is to "FOLLOW THE STEPS TO A TEE" I used it for a base for a coconut cake i substituted coconut milk for, cows milk and coconut extra...
8/19/2007
I was looking for a "wedding" type cake and this is so it! Great and easy recipe. Baked it in a 9" x 13" pan so I could decorate it for my son's birthday and it only took 28 minutes to bake. ...
5/20/2006
I really liked this cake, it is dense but very good. I only had vanilla extract so i used about twice what it called for, also taking advice from another review i added 1 TBS veg oil. Came out...
11/7/2006
A perfect white cake. Worth the best you have in the pantry!
7/23/2003
This was a great cake. I added another 1/4 cup of shortening and butter flavoring. Outstanding.