White Mountain Cake Recipes

WHITE MOUNTAIN FROSTING

Steps:

• Combine sugar, corn syrup, and water in small saucepan.
• Cover; heat to rolling boil over medium heat.
• Remove cover and boil rapidly, without stirring, to 242 F on candy thermometer.
• As mixture boils, beat egg whites until stiff peaks form.
• Pour hot syrup very slowly in a thin stream into the beaten egg whites, beating constantly on medium speed.
• Beat on high speed until stiff peaks form.
• Add vanilla during last minute of beating.
• VARIATIONS: Add 1/4 cup sifted cocoa for Cocoa Frosting, folding in till blended; for Lemon Frosting substitute 1 TBSP lemon juice for the vanilla and add 1/4 tsp.
• grated lemon peel and 10 drops of yellow food coloring; for Pink Mountain Frosting, sustitute maraschino cherry juice for the water; for Satiny Beige Frosting substitute brown sugar (packed) for the granulated sugar and decrease vanilla to 1/2 tsp.

WHITE MOUNTAIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Sift and measure cake flour. Add salt and baking powder, and sift again.
• 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.
• Beat egg whites until stiff, and fold into mixture. Pour batter into prepared pans.
• 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.

WHITE MOUNTAIN FROSTING

Steps:

• Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
• Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.

FLUFFY WHITE FROSTING

Steps:

• Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.
• In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed (see Testing Candy Temperature, page 00). For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.
• Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes or until stiff peaks form.
• Frost 13x9-inch cake, or fill and frost 8- or 9-inch two-layer cake. Leftover frosting can be tightly covered and refrigerated up to 2 days; do not freeze. Let stand 30 minutes at room temperature to soften; do not stir.