Heavenly White Cake

Course : Cakes
Serves: 16
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Ingredients:

1/2 cup butter do not substitute margarine
1/2 teaspoon salt
2 cups sugar
2 tablespoons boiling water
3 cups sifted cake flour
1 cup cold water
1 tablespoon milk
1 teaspoon vanilla extract
4 large egg whites -- unbeaten
2 teaspoons baking powder
---PEERLESS ICING---
2 large egg whites -- unbeaten
1 1/2 cups sugar
5 tablespoons cold water
1 tablespoon white corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1/2 teaspoon orange extract
 

Preparation / Directions:

CAKE: Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended. Pour into prepared pans. Bake 30-35 minutes, or until cake tests done. Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. PEERLESS ICING: In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts Beat until icing is cool, thick and of spreading consistency.

 

Nutritional Information:

304 Calories (kcal); 6g Total Fat; (17% calories from fat); 3g Protein; 60g Carbohydrate; 16mg Cholesterol; 275mg Sodium


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