White Wedding Cake II

This is a great white wedding for those of you who like it plain.


50 servings


8 egg whites
1 cup granulated (white) sugar
1 cup shortening
5 1/4 cups sifted cake flour
6 teaspoons baking powder
2 teaspoons salt
2 cups granulated (white) sugar
2 cups milk
1 1/2 teaspoons orange extract or vanilla extract
1 teaspoon almond extract


Preheat oven to 325°F (163°C). Grease one 10-inch square pan and two 8-inch square pans with Pan Release or cooking spray or line bottom of pans with parchment paper.

Beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. Then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.

In a large bowl, stir shortening just to soften. In another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. Add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. Beat 2 minutes at a low speed of electric mixer. Add remaining milk and the meringue mixture; beat for 1 minute more. Pour batter to equal depth in each pan.

Bake for about 45 minutes, or until done. Cool layers for 10 minutes before removing from pans to cooling rack to continue cooling.

Trim one of the 8 inch square cakes to make a 5 inch square cake. Place the 10 inch cake on a large flat tray or plate. Frost top and sides with thin layer of Ornamental Icing. Cover top of cake smoothly with more frosting. Center 8 inch cake on top of 10 inch cake, and frost as above. Center 5 inch cake on 8 inch cake, and frost. Spread frosting over entire cake to give a flat, even base for decorating. Decorate as desired.

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