New England White Cake
Serves: 8Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 1½ cups sifted cake flour
- ½ tsp. salt
- 1 Tbsp. baking powder
- ½ cup vegetable shortening
- 2⅓ cups sugar, divided
- 1 cup milk
- 1½ tsp. vanilla extract, divided
- 3 egg whites, beaten stiff
- 1 cup sour cream
- Preheat oven to 375°F. Butter 2 round cake pans (8"), then line the bottom with parchment paper and butter the paper.
- Sift together the sifted flour, salt, and baking powder into a bowl. In another bowl, cream the shortening until light and creamy. Add 1⅓ cups sugar gradually, mixing well, and then add 1 teaspoon vanilla. Add the flour mixture alternately with the milk to the shortening mixture, stirring just until blended. Fold in the beaten egg whites. Pour into the prepared pans.
- Bake in the preheated oven for 25 minutes, or until a knife comes out clean. Cool on a wire rack.
- While cake cools, make the frosting: Combine sour cream and remaining sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, for 10 minutes or until the mixture registers 234°F on a candy thermometer. Remove from heat and cool 20 minutes. Stir in remaining vanilla.
- Use frosting to fill and ice cake.