Servings: 60
Yield: 2 pans 12x18x2 inches
Notes: 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3
36 ounces cake flour
1 1/2 ounces baking powder
18 ounces shortening, hydrogenated
36 ounces granulated sugar
1 tablespoon salt
2 cups milk
14 ounces egg whites (about 12 total)
1 1/3 cups milk
2 tablespoons vanilla
Servings: 60
1. Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl. Mix 3 minutes.
2. Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.
3. Combine egg whites, 1 1/3 cups milk, and vanilla. Add half to mixture in bowl. Mix on low speed for 30 seconds. Scrape sides of bowl. Mix 1 minute. Add remaining egg-milk mixture. Mix on low speed for 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.
4. Scale batter into two greased 12x18x2-inch pans, 5 lb 7 oz per pan.
5. Bake at 350°F for 35-40 minutes. Cool and ice. Cut 5x6.
Notes: 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3 oz. Mix dry milk with flour.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For six 9-inch layer pans, scale 1 lb 6 oz pan.
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 between layers. Ice with Ice Cream Icing. Sprinkle with toasted flaked coconut.
Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking 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.
Yield: 2 pans 12x18x2 inches
Notes: 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3
36 ounces cake flour
1 1/2 ounces baking powder
18 ounces shortening, hydrogenated
36 ounces granulated sugar
1 tablespoon salt
2 cups milk
14 ounces egg whites (about 12 total)
1 1/3 cups milk
2 tablespoons vanilla
Servings: 60
1. Place flour, baking powder, and shortening in mixer bowl. Mix on low speed for 2 minutes, using flat beater. Scrape sides of bowl. Mix 3 minutes.
2. Combine sugar, salt, and 2 cups milk. Add to flour mixture. Mix on low speed 2 minutes. Scrape sides of bowl. Mix 3 minutes.
3. Combine egg whites, 1 1/3 cups milk, and vanilla. Add half to mixture in bowl. Mix on low speed for 30 seconds. Scrape sides of bowl. Mix 1 minute. Add remaining egg-milk mixture. Mix on low speed for 1 minute. Scrape sides of bowl. Mix 2 1/2 minutes.
4. Scale batter into two greased 12x18x2-inch pans, 5 lb 7 oz per pan.
5. Bake at 350°F for 35-40 minutes. Cool and ice. Cut 5x6.
Notes: 3 oz nonfat dry milk and 3 1/3 cups water may be substituted for fluid milk. Increase shortening to 1 lb 3 oz. Mix dry milk with flour.
May be baked in one 18x26x2-inch pan. Cut 6x10 for 60 portions.
For six 9-inch layer pans, scale 1 lb 6 oz pan.
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 between layers. Ice with Ice Cream Icing. Sprinkle with toasted flaked coconut.
Cupcakes. Portion batter with No. 20 dipper into muffin pans or paper baking 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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