rose cream cake

Name: Rose Cream Cake
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 cup(s) crisco shortening; 2 cup(s) sugar; 3 cup(s) plain flour; 1 teaspoon(s) cream of tartar; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 6 large egg whites; 3/4 cup(s) milk; 1 teaspoon(s) vanilla extract

(1 RATING)

56 Pinches

Diane Hughes

Valdosta, GA

Updated on Jan 31, 2011

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 time 20 Min

cook time 30 Min

method ---

yield

Ingredients

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

How To Make rose cream cake

Step 1

Grease and flour or spray with Bakers Joy.. 3 9" layer pans or a 9x13 sheet pan. Preheat oven to 350*.

Step 2

Cream shortening and sugar till light.
Step 3

Combine all dry ingredients in a bowl and whisk till well mixed.
Step 4

Add half of flour mixture and the egg whites and beat on low 1 minute.
Step 5

Add some more of flour mixture and milk. Ending with flour.
Step 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.
Step 7

Remove to a rack to cool for 10 min. before turning out of pan to cool completely.
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