Rose Cream Cake Recipe

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Rose Cream Cake

Diane Hughes


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.

★★★★★ 1 vote
20 Min
30 Min


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


1Grease and flour or spray with Bakers Joy.. 3 9" layer pans or a 9x13 sheet pan. Preheat oven to 350*.
2Cream shortening and sugar till light.
3Combine all dry ingredients in a bowl and whisk till well mixed.
4Add half of flour mixture and the egg whites and beat on low 1 minute.
5Add some more of flour mixture and milk. Ending with flour.
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.
7Remove to a rack to cool for 10 min. before turning out of pan to cool completely.

About this Recipe

Course/Dish: Cakes