29 ounces cake flour
37 ounces granulated sugar
3 ounces nonfat dry milk
4 teaspoons salt
1 3/4 ounces baking powder
1 3/4 cups water
1 pound shortening
1/2 cup water
1 pound egg whites
3 ounces whole eggs
1 cup water
2 tablespoons vanilla
Servings: 60
1. Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute.
2. Add water. Mix slightly.
3. Add shortening. Mix 1 minute on low speed. Mix 4 minutes on medium speed.
4. Add water. Mix 1 minute on low speed. Scrape bowl. Mix 3 minutes on medium speed. Scrape bowl and beater.
5. Add eggs, water, and vanilla. Mix 3 minutes on low speed.
6. Scale batter into two greased 12x18x2-inch pans, 4 lb per pan. Bake at 350°F for 25–30 minutes. Cool and frost.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Chocolate Chip Cake. Add 12 oz chocolate chips to batter.
Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing (p. 190). cups. Yield: 7 dozen.
Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing. To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.
Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing.
Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling between layers. Ice with Ice Cream Icing.
Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing or other white icing.
37 ounces granulated sugar
3 ounces nonfat dry milk
4 teaspoons salt
1 3/4 ounces baking powder
1 3/4 cups water
1 pound shortening
1/2 cup water
1 pound egg whites
3 ounces whole eggs
1 cup water
2 tablespoons vanilla
Servings: 60
1. Combine dry ingredients in mixer bowl. Mix on low speed for 1 minute.
2. Add water. Mix slightly.
3. Add shortening. Mix 1 minute on low speed. Mix 4 minutes on medium speed.
4. Add water. Mix 1 minute on low speed. Scrape bowl. Mix 3 minutes on medium speed. Scrape bowl and beater.
5. Add eggs, water, and vanilla. Mix 3 minutes on low speed.
6. Scale batter into two greased 12x18x2-inch pans, 4 lb per pan. Bake at 350°F for 25–30 minutes. Cool and frost.
Yield: 2 pans 12x18x2 inches
Notes: May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
VARIATIONS:
Chocolate Chip Cake. Add 12 oz chocolate chips to batter.
Coconut Lime Cake. Scale into six 9-inch layer cake pans. When baked, cool, then spread Lime Filling (p. 199) between layers. Ice with Ice Cream Icing (p. 190). cups. Yield: 7 dozen.
Lady Baltimore Cake. Bake cake in layers. Prepare one recipe Ice Cream Icing. To 1 1/2 qt icing, add 1 tsp orange juice, 4 oz macaroon crumbs, 5 oz chopped almonds, and 6 oz chopped raisins. Spread on bottom layers; place second layers on top and spread with filling. Ice tops and sides with remaining frosting.
Poppy Seed Cake. Add 6 oz poppy seeds that have been soaked in part of the milk. Ice with Chocolate Butter Cream Icing.
Silver White Cake. Scale batter into six 9-inch layer cake pans. When baked, cool and then spread Lemon Filling between layers. Ice with Ice Cream Icing.
Starburst Cake. Bake in two 12x18x2-inch pans. While cake is warm, perforate top with a meat fork every half inch. Prepare 2 qt flavored gelatin, and while still liquid slowly pour 1 qt over each cake. Cool and ice with Ice Cream Icing or other white icing.
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