Silver White Cake
May 03, 2020
"This recipe is a somewhat modified version of a recipe from a Gold Medal flour package. It is best not to substitute unbleached flour here."
- Serving Size: 1 (76.6 g)
- Calories 230.6
- Total Fat - 8.5 g
- Saturated Fat - 2 g
- Cholesterol - 3.2 mg
- Sodium - 231.1 mg
- Total Carbohydrate - 37.3 g
- Dietary Fiber - 0.5 g
- Sugars - 25.1 g
- Protein - 2 g
- Calcium - 80.7 mg
- Iron - 0.3 mg
- Vitamin C - 1.9 mg
- Thiamin - 0 mg
Preheat oven to 350' F.
Grease and flour 2 round 8" or 9"x1½" pans (or a rectangular 9"x13"x2" pan).
Use hand mixer to beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large bowl at low speed, scraping bowl constantly, 30 seconds.
Beat 2 minutes on high, scraping bowl occasionally.
Pour into pan(s).
Bake 30-35 minutes for layers, 40-45 minutes for a rectangular cake, or until wooden pick inserted in center comes out clean and cake springs back when touched lightly in center.
Cool layers 10 minutes, then remove from pan(s) and cool completely on rack.
Fill layers with lemon filling.
Frost with boiled white frosting or other frosting of choice.
FOR LEMON FILLING (see ingredients listed separately above)
Mix the ¾ cup sugar, cornstarch, and the ¼ teaspoon salt in saucepan.
Stir in the ¾ cup water gradually.
Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Remove from heat and add lemon peel and butter or margarine. Stir in the lemon juice and food coloring (if desired). Cool.
If filling is too soft, refrigerate until set.
Tips & Variations
No special items needed.