This has won three Blue Ribbons at three different fairs. When making the frosting make sure that you use fresh squeezed juice rather than bottled.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.

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  • Sift together the cornstarch, flour, baking powder and salt.

  • Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.

  • In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.

  • Fold the egg whites into the batter. Pour batter into the prepared pans.

  • Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.

  • Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

545.5 calories; 4.4 g protein; 91.9 g carbohydrates; 16.1 mg cholesterol; 449.5 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2007
A amazing cake I would give it 10 stars if I could! I frosted it with French Silk Frosting. Read More
(7)

Most helpful critical review

Rating: 2 stars
11/11/2003
White cake mix turns our better than this recipe. I only made the cake (no frosting) but the cake was not good. It raised in the oven but sank as it cooled making it very dense. It tasted like bread dough. If you're not an expert baker and want a good white cake make it from a mix or find another recipe. Read More
(21)
28 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
07/02/2007
A amazing cake I would give it 10 stars if I could! I frosted it with French Silk Frosting. Read More
(7)
Rating: 2 stars
11/11/2003
White cake mix turns our better than this recipe. I only made the cake (no frosting) but the cake was not good. It raised in the oven but sank as it cooled making it very dense. It tasted like bread dough. If you're not an expert baker and want a good white cake make it from a mix or find another recipe. Read More
(21)
Rating: 2 stars
10/13/2003
Right now I have the cake in the oven. I am writing about the cake itself. The first half of the recipe was a little weird. The dough was so sticky and thick it was like making bread(which I hate to do). Not as easy as I thought. Waiting for results. Will write review after I am finished with the cake.(Note added after cake was finished...... This cake was horrible. I have no idea why the other reviewers said it was good. It tasted like nothing and was very heavy. I make at least 10 different cakes a week and this is the worst so far. Be willing to try and throw away. I did!) Read More
(17)
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Rating: 1 stars
06/24/2008
This recipe is the worst baking disaster I can ever recall - Seriously. I made it for a birthday dinner and was completely embarrassed at how awful it was. Doughy and extremely dense the cake was so bad guests ate a few bites and politely said they were to full to eat any more! Don't make the same mistake I did and waste time and on making this "blue ribbon" cake! Read More
(13)
Rating: 1 stars
11/24/2003
"Heavier than usual"? The batter was like play-doh making it difficult to work with; the flavor of the finished cake was bland; and the recipe was an overall disappointment. If this is how the cake is meant to turn out I would not encourage people to make excuses for it! I was hopeful through the baking but once it cooled I found no reason to frost it and present it as a birthday cake. Read More
(12)
Rating: 5 stars
07/02/2007
A amazing cake I would give it 10 stars if I could! I frosted it with French Silk Frosting. Read More
(7)
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Rating: 3 stars
03/13/2003
This cake was pretty good but it tasted like it had too much flour. It was a little heavier than cake usually is. Read More
(7)
Rating: 3 stars
02/14/2003
This cake and icing are both good but the cake was not as fluffy as I was hoping. Read More
(6)
Rating: 5 stars
12/03/2003
Blue ribbon white cake is the best white cake I have ever made & eaten. This recipe deserves a a 10. Excellent excellent. ormsbyteddi Read More
(6)
Rating: 5 stars
03/13/2003
I thought this recipe was absolutely simple and delicious! I did not make the frosting but it still tasted wonderful. I added about 1/2 a teaspoon of almond extract and it made a perfect blend of flavor between the vanilla. I must add that it is a bit of a heavier cake that rises in the oven and then falls a bit. I would still recommend it to anyone who loves white cakes. Please rate the frosting so I can see if I want to try it! Thank You! Read More
(4)