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Silver White Cake

in Guest Recipe Book

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(total ratings: 2)
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Servings: 12-15
This cake takes a little time but it is worth it.

2 1/4 cups all-purpose flour
1 3/4 cups sugar
3 1/2 tsp. baking powder
1 1/4 cup milk
2/3 cup shortening
1 tsp. vanilla extract
5 egg whites

Lemon Filling:
3/4 cup sugar
3 Tbsp. cornstarch
3/4 cup water
1 tsp. grated lemon peel
1 Tbsp. margarine
1/3 cup lemon juice
4 drops yellow food color, if desired

White Mountain Frosting:
1/2 cup sugar
1/4 cup light corn syrup
2 Tbsp. water
2 egg whites
1 tsp vanilla extract

For Cake:
Preheat oven to 350 degrees F (180 C). Grease and flour two 8 or 9-inch x 1 1/2-inch round cake pans, or a 9 x 13-inch rectanglar cake pan.

Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in large mixer bowl on low speed of an electric mixer, scraping bowl constantly, for about 30 seconds. Beat on high speed, scraping bowl occasionally, for about 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, for about 2 minutes. Pour into pan(s).

Bake until wooden pick inserted in center of cake comes out clean, or until cake springs back when touched lightly in center (for 8 or 9-inch layers, 30 to 35 minutes, for 9 x 13-inch rectngular cake, 40 to 45 minutes). Cool cake (s) completely. Fill layers with Lemon Filling. Frost cake with White Mountain Frosting.

Lemon Filling:
Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food color; let cool. If filling is to soft, refrigerate until set.

White Mountain Frosting:
Mix sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Remove cover and boil rapidly, heating to 242 degrees F on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed.

As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla and beat on high speed until stif peaks form. Spread frosting over cake (s).

Makes 12-15 servings.

Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: November 17, 2003


Reviewer: Jonathan !
OMG ! Awesome ! The best white cake I have ever made. Bake time was a little off. I used 2-8" square tins. Time was approx. 40 mins. I am not a fan of anything lemon so I substituted a simple chocolate glaze drizzled in center and on top. My roomates devoured it. I stumbled upon this site through a GOOGLE search. After the success of this recipie, I thank the baking gods!!! THANK YOU-THANK YOU-THANK YOU.....

Reviewer: Kay
This cake was very good. I was nervous because I had tried other recipes and they didn't live up to their reviews but this one did. Thanks for the great recipe.


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