Rose Cream Cake

Rose Cream Cake

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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.

Rating:

★★★★★ 1 vote

Comments:
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

How to Make Rose Cream Cake

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.

Printable Recipe Card

About Rose Cream Cake

Course/Dish: Cakes



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