Luci Johnson S Wedding Cake Recipes
LUCI JOHNSON 'S WEDDING CAKE
old newspaper clipping,hers was 7 layers sugar swans white roses and lily of the valley made by french pastry chef ferdinand louvas i made this and has good flavor but the texture is off for a cake and changes i would make are in brackets
Provided by Dienia B.
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- sift flour once.
- measure.
- add salt and baking powder.
- sift 3 more times.
- cream butter thoroughly.
- add sugar gradually.
- until light and fluffy.
- add whites 1 at time. ( here i would beat whites until stiff with the butter they just stayed flat and fold in at end like angel food cake ).
- beat after each.
- add fruit nuts flavorings(flour them 1st they sunk to bottom).
- mix well.
- add flour little at time beat until smooth each time.
- bake in loaf pan that has been greased lined with parchment paper that hass been greased again( i pam ed it ).
- bake in slow 300 degree oven for1 hour 15 minutes.
- or until done.
- for loaf cake use8x4x3 pan.
Nutrition Facts : Calories 416.6, Fat 21.6, SaturatedFat 8.2, Cholesterol 30.5, Sodium 255.4, Carbohydrate 51.6, Fiber 2.1, Sugar 24.9, Protein 6.3
WHITE WEDDING CAKE
Make and share this White Wedding Cake recipe from Food.com.
Provided by h8windows
Categories Birthday
Time 55m
Yield 1 2 layer cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt. Set aside.
- In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
- With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.
- In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
- Divide the batter evenly between 2 8 or 9 inch pans. Smooth the batter level, then spread it slightly from the center to the edges.
- Bake in a 350 degree preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
- Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.
Nutrition Facts : Calories 625.2, Fat 27, SaturatedFat 16.1, Cholesterol 158.3, Sodium 336.6, Carbohydrate 87.9, Fiber 1.3, Sugar 50.2, Protein 9.2
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