White cake! It’s so pretty and…..pure and angelic! A recent study showed that 99.2 percent of Heavenly residents prefer white cake over any other kind. And the other .8 percent got into Heaven on a fake pass. I wouldn’t be hangin’ with them if I were you.
You better make this cake!
How to make White Cake:
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups milk
1/2 cup shortening
1 teaspoon vanilla
4 egg whites
Combine flour, sugar, baking powder, baking soda, and salt. Add milk, shortening, and vanilla. Beat with an electric mixer on low till combined, then for 2 more minutes on high.
Add egg whites; beat 2 more minutes (on high). Don’t skimp on the beating–it whips air into the batter and makes a light cake! Pour into 2 greased round cake pans and bake at 350-degrees for about 25 minutes. Cool on wire racks.
Seven-Minute Frosting makes a really shiny, pretty icing that hardens almost like divinity. It’s…..divine! 99.2 percent of…. NEVER MIND.
1 1/2 cups sugar
1/3 cup cold water
2 egg whites
2 teaspoons light corn syrup
1 teaspoon vanilla
In a double boiler, combine sugar, water, egg whites, and corn syrup. Beat with an electric mixer for 30 seconds. Place over boiling water. (Don’t let the top pan touch the boiling water.) Cook, continuing to beat, for (you guessed it) 7 minutes, on high. Frosting should start forming peaks. Remove from heat and add the vanilla. Beat 2 more minutes.
Here’s my tip for using cake plates. Cut out four pieces of wax paper and line the cake plate.
Set the first cake round on top and start frosting. Make all the mess you want!
When you’re finished, slide the pieces of wax paper out from under the cake….
….and you have a perfectly clean plate.
If it’s the Fourth of July, top your cake with….
….fresh blueberries and strawberries and call yourself patriotic.
Now go make this gorgeous cake! (You know you want to.)
See this recipe at Farm Bell Recipes and save it to your recipe box.
You can find Seven-Minute Icing at Farm Bell Recipes here.
See All My Recipes
Kathleen in Michigan says:
Happy Independance Day!
and the cake looks delicious.
On July 4, 2009 at 3:07 am
WOW! That’s a beautiful cake and so perfect for today. I will definitely try it when I’m feeling a little more “Martha”, and that only happens to me from time to time. 😆
On July 4, 2009 at 4:39 am
Happy 4th!!! 7 minute frosting is a family favorite when I as younger. I had forgot all about it. Cake looks delicious.
On July 4, 2009 at 5:20 am
Lynda Dunham-Watkins says:
Beautiful cake! Mom made 7-minute icing like that…brings back memories. Maybe I should start, today!!Have a great 4th of July!!
On July 4, 2009 at 6:03 am
Drats. No shortening in the house. Does anyone know if I use butter if it’ll work out okay?
Susanne, who is still raving about Grandmother’s Bread.
On July 4, 2009 at 6:16 am
Suzanne McMinn says:
Yes, butter will also work!
On July 4, 2009 at 7:16 am
This one looks good, too. I feel fat just looking.
On July 4, 2009 at 6:19 am
The Retired One says:
I think my aunt made this cake for the family and brought it to family gatherings..I will have to make it and taste it to see if it is the same yummy one.
Have you heard of a recipe for Graham Cracker cupcakes with boiled frosting? She used to make them too, and they were scrumptous…I have never tracked down the recipe. You are my only hope. (No pressure) ha
On July 4, 2009 at 7:14 am
When I was little, I used to love this cake! Only, my grandmother and I would make it together, with maraschino cherry juice in the frosting and some chopped cherries mixed into the layer of frosting used between the layers. Her first-edition Betty Crocker (1955?) calls it Pink Azalea cake, and Cooks Country magazine just featured it in one of their recent “recipes from the past” back-page articles. Yummy! I haven’t made it since I grew up, but with your photos and comments to guide me, I may just have to make one this weekend! Thanks, LynneW
On July 4, 2009 at 7:31 am
Nancy in Atlanta says:
As usual, I’m waiting for someone to just deliver it to my door! Happy Fourth to all of you. :sheep:
On July 4, 2009 at 8:05 am
Number Nine looks so adorable in your Daily Farm Photo. it is an exceptional and discriminating kitten that chooses to sleep on a hand crafted wine cork trivet!
On July 4, 2009 at 8:51 am
My mother made Seven Minute Frosting all the time. I loved it. I haven’t made it for many years now. Hmmmmmm…..cake for lunch. Sounds good!
On July 4, 2009 at 8:58 am
Number Nine is so adorable.
On July 4, 2009 at 9:17 am
I just finished making this cake and it turned out great!
On July 4, 2009 at 10:35 am
That looks so good. (and very 4th of Julyish!)
On July 4, 2009 at 10:57 am
What a gorgeous cake!
Does the frosting really harden? And how would I make a chocolate frosting that hardens? Does anyone know? Because I know it’s possible, but I never find any recipes for it.
Happy Fourth, Suzanne. :sheep:
On July 4, 2009 at 12:03 pm
Ken Mueller says:
I think I gained a few pounds looking at this luscious post.https://chickensintheroad.com/wp-includes/images/smilies/snoopy.gif
Just for fun you might want to take a look at BookWorm Room: https://www.bookwormroom.com/2009/07/04/the-declaration-of-independence-and-chickens/
just in case you decide to go into the allegory writing business.
On July 4, 2009 at 1:18 pm
Happy Independence Day to you. May you have a fantastic 4th of July! :heart:
On July 4, 2009 at 1:54 pm
Oh that looks so yummy. I haven’t tasted 7 min. frosting in many many years. I am savign this so I can try it..Thanks for posting it.
Enjoy your 4th.
On July 4, 2009 at 6:27 pm
I DO want to … now where did I pack the baking pans …
On July 4, 2009 at 7:46 pm
Oh ! Yummm …..
I’m already on it.
On July 5, 2009 at 3:10 am
I just made it!!!!! OMG! This is awesome, I followed your instructions step-by-step and it turned out great! I am super excited b/c I am not such a great baker, and usually my cakes turn out …weird…to say the least! Thanks a lot for a wonderful recipe!!!
On July 5, 2009 at 2:22 pm
I LOVE white cake and that looks scrumptious!!!!
On July 6, 2009 at 1:00 pm
Oh, this looks oh so good!! Somehow I missed this post…hmmmm, but so glad I found it!!
What do you do with all of the egg yolks? Can they be used for something else or frozen or something?
On July 9, 2009 at 5:11 am
Suzanne McMinn says:
Honestly, I just throw them out, though you could use them for something else! (I have plenty of eggs from my chickens lately.)
On July 9, 2009 at 5:17 am
You could use the egg yolks to make just the pudding here:
On July 9, 2009 at 7:58 am
I think I may make this for my birthday in april 🙂 , theres alot of birthdays coming up in my family over the next few months , I guess it’s a good thing some of my family live in another state or I’d be doing alot of baking LOL.
On January 2, 2011 at 1:05 am
o my dear Lord…
Suzanne, you get 1 million things done in a day. You must. You must be a whirling dervish. and I know you’re a good mother, not too nervous, because your kids are always smiling …
UNfoortunately…I have a lovely girl who is gluten free…
what a tragedy.
How can we start using some other flours, or something so she doesn’t die from sadness while we all eat cocoa rolls and 7 minute frosted cakes and rhubarb pie? At least she is thin.
so excited about the retreat, i could just hum all day.
On August 18, 2011 at 2:04 am