Snowy White Cake 1960 Recipes

SNOWY WHITE CAKE 1960

Steps:

• Grease and flour 2 8 inch round cake pans.
• Line bottoms with greased waxed paper.
• Preheat oven 375 degrees.
• Sift together the flour, baking powder, and salt.
• Cream the butter, until fluffy and gradually add the sugar.
• Continue beating until light and fluffy.
• Combine the milk and vanilla together in a cup.
• Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
• Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
• Fold in the stiff egg whites, folding until combined without deflating too much.
• Pour into the pans equally, and evenly.
• Bake 25 to 30 minutes, until a tester comes away clean.
• Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.

PEANUT BUTTER CAKE 1960

Steps:

• Preheat oven to 350 degrees.
• Grease a 8 inch cake pan, and line with greased wax paper.
• Sift together twice the flour, baking powder, baking soda, and salt.
• Cream the shortening and peanut butter together until well blended.
• Gradually beat in the brown sugar.
• Add the eggs one at a time, beating after each.
• Combine the milk and vanilla.
• Add the flour to creamed mixture alternating with the milk, combining after each addition.
• Turn batter into prepared cake pan, and spread evenly.
• Bake in the preheated oven for 40 to 45 minutes.
• Test with tester befroe removing.
• Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
• Cool completely before frosting.
• Frosting:.
• 1/4 cup room temperature butter.
• 1/3 cup smooth peanut butter.
• 1 egg white.
• 2 cups sifted icing powder.
• 1 tablespoon cream.
• 1/2 teaspoon vanilla.
• Cream butter and peanut butter until smooth and combined.
• Add unbeaten egg white.
• Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
• Add vanilla. Blend well.
• Frost 8 inch layer top and sides.

SNOW WHITE VANILLA CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Prepare three (3) 8-inch round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well. In the bowl of stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in large bowl. To make cake batter, add flour mixture and ice water to creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add vanilla and almond extracts, mix again to incorporate, and then fold in beaten egg whites until the batter is smooth. Divide evenly between the prepared pans, smooth top of batter, and bake for approximately 30 minutes or until a toothpick inserted into center comes out clean. Cool cakes completely on cooling racks, then remove from baking pans and discard parchment. Cakes can be prepared ahead of time - kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week. Buttercream Frosting: In the bowl of stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until frosting is smooth. (Sifting your powdered sugar ahead of time helps to get smooth frosting.) Add salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed. To make frosting thicker, add an additional 1/2-1 cup powdered sugar. To make frosting thinner, add an additional 1 to 2 tablespoons milk.

SNOW WHITE CAKE RECIPE - (4.2/5)

Steps:

• Start with your dry ingredients, placing them all into the mixing bowl with the mixer on low to blend. Add the milk and the vanilla or almond and the 1/2 cup of shortening. Blend on low speed until moistened. Gradually bring the mixer speed up to medium high and beat for 2 minutes. Add the egg whites and mix on low to incorporate them. Raise the speed to medium high and beat for 2 minutes. Split the batter between two 8 inch pans. Details are in the video for preparing and filling your pans. Bake until the cakes spring back to the touch or a toothpick stuck into the center comes out clean.