Rose Cream Cake Recipe

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Rose Cream Cake

Diane Hughes

By
@EricasMa

This is a recipe that I used for my white wedding cake layers in the 80's. It's a very nice fine crumbed cake. Not as heavy as pound cake, but can be handled easily when cool. I baked this cake in 12" and 14" round pans. I don't remember now how many recipes of batter it took to fill the pans. Lemon cheese filling goes well with this one.


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Prep:

20 Min

Cook:

30 Min

Ingredients

1 c
crisco shortening
2 c
sugar
3 c
plain flour
1 tsp
cream of tartar
1/4 tsp
salt
1/2 tsp
baking soda
6 large
egg whites
3/4 c
milk
1 tsp
vanilla extract

Directions Step-By-Step

1
Grease and flour or spray with Bakers Joy.. 3 9" layer pans or a 9x13 sheet pan. Preheat oven to 350*.
2
Cream shortening and sugar till light.
3
Combine all dry ingredients in a bowl and whisk till well mixed.
4
Add half of flour mixture and the egg whites and beat on low 1 minute.
5
Add some more of flour mixture and milk. Ending with flour.
6
Add vanilla last. Scrape down the sides of your bowl and give the batter several more turns to incorporate everything. Pour into pans.
Bake for 28-30 minutes or untill the layers spring back when lightly touched. 9x13 pan will take several minutes longer.
7
Remove to a rack to cool for 10 min. before turning out of pan to cool completely.

About this Recipe

Course/Dish: Cakes