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silver white cake

18 Pinches 1 Photo
journeyrock92 avatar
Huntsville, AL
Updated on Apr 2, 2015

From my mother-in-law's recipe collection.

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Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 2/3 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 1 1/4 cups milk
  • 1 teaspoon vanilla
  • 1/4 cup flaked coconut
  • 5 egg whites
  • lemon filling (below)
  • white mountain frosting (below)
  • FOR LEMON FILLING
  • 3/4 cup sugar
  • 3 tablespoons corn starch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 teaspoon grated lemon peel
  • 1 tablespoon butter
  • 1/3 cup lemon juice
  • 4 drops yellow food color, if desired
  • FOR WHITE MOUNTAIN FROSTING
  • 1/2 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 2 egg whites
  • 1 teaspoon vanilla

How To Make silver white cake

  • Step 1
    Heat oven to 350. Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 8 or 9x1 1/2 inches. Beat flour, sugar, baking powder, salt, shortening, milk, and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes. Pour into pan(s).
  • Step 2
    Bake until wooden pick inserted in center comes out clean, rectangular 40-45 minutes, layer 30-35 minutes. Cool layers 10 minutes; remove from pans. Cool completely. Fill layers with Lemon Filling. Frost cake with White Mountain Frosting; sprinkle with coconut. *If using self rising flour, omit baking powder and salt. Do not use 8 inch layers.
  • Step 3
    For Lemon Filling: Mix sugar, cornstarch, and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes. Remove from heat; add lemon peel and butter. Stir in lemon juice and food color; cool. If filling is too soft, refrigerate until set.
  • Step 4
    For White Mountain Frosting: Mix sugar, corn syrup, and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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