rose cream cake
(1 rating)
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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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(1 rating)
prep time
20 Min
cook time
30 Min
Ingredients For rose cream cake
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1 ccrisco shortening
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2 csugar
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3 cplain flour
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1 tspcream of tartar
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1/4 tspsalt
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1/2 tspbaking soda
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6 lgegg whites
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3/4 cmilk
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1 tspvanilla extract
How To Make rose cream cake
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1Grease and flour or spray with Bakers Joy.. 3 9" layer pans or a 9x13 sheet pan. Preheat oven to 350*.
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2Cream shortening and sugar till light.
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3Combine all dry ingredients in a bowl and whisk till well mixed.
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4Add half of flour mixture and the egg whites and beat on low 1 minute.
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5Add some more of flour mixture and milk. Ending with flour.
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6Add 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.
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7Remove to a rack to cool for 10 min. before turning out of pan to cool completely.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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