White Mountain Cake

White Mountain Cake

42

"This is a great showpiece of a cake. Top with White Mountain Frosting."

Ingredients

1 h {{adjustedServings}} servings 375 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 58.6g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. Sift and measure cake flour. Add salt and baking powder, and sift again.
  3. In a large bowl, beat shortening until smooth. Add sugar gradually, and beat until fluffy. Add sifted ingredients alternately with milk and flavorings (see Cook's Note). Beat thoroughly after each addition.
  4. Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans.
  5. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Allow to cool completely before frosting.

Footnotes

  • When cake is cool, frost with White Mountain Frosting.
  • Cook's Note:
  • You can use lemon extract in place of almond, if you prefer.
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Reviews

42
  1. 52 Ratings

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This is a very, very good white cake. White cakes can be very tricky so be sure to follow the directions carefully. This will ensure a moist, delicious white cake. This is very similar to Heav...

As a professional baker, you CANNOT change a recipe and then complain it did not turn out. Using egg yolks instead of whites would ruin any white cake. You're whipping them for a reason. Grea...

This is extremely close to my Great Grandmother's recipe. She calls for 1/2 c more sugar, 1 tsp less baking powder and 1/2 tsp more almond. I also use whipping cream instead of milk. Follow the ...