I baked this wonderful light cake in a Bundt cake pan and topped it with a chocolate glaze. Cream the shortening and sugar for about 4 minutes for the best results.
Use the almond extract and vanilla, or flavor with lemon extract.
I finished this cake with Sandra's Chocolate Glaze, but use your favorite glaze or serve slices with fruit or a dessert sauce.
See Also
Buttermilk White Cake
Sour Cream Pound Cake
White Texas Sheet Cake
Ingredients
- 3 cups cake flour, 13 ounces
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup shortening, room temperature
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 8 large egg whites, room temperature
- 1 cup milk, whole or 2%
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
Preparation
Heat the oven to 350° F. Grease and flour a standard Bundt cake pan or spray with a baking spray with flour.
Measure/weigh the cake flour and put in a bowl. Add the baking powder and salt to the flour and whisk to blend thoroughly. Set aside.
Put the shortening in a large mixing bowl. Beat for 2 minutes, until fluffy. Add the sugar and cream the mixture for about 4 minutes longer, until light and fluffy.
Add the flavorings and beat until thoroughly blended.
In another (metal or glass) bowl, with clean beaters, beat the egg whites until stiff, but not dry. Set aside.
Add about half of the flour mixture to the creamed mixture and mix until blended. Add the milk and mix until blended. Add the remaining flour mixture and mix just until well blended.
Fold in the egg whites until well incorporated.
Spoon into the prepared Bundt cake pan and spread evenly.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan on a rack for 10 minutes. Invert onto a cake plate and let cool completely before frosting or glazing.
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