White Cake Buckeye Cookery, 1877
"It said: Add whatever flavoring desired; (2 teaspoons lemon extract, or 2 teaspoons raspberry extract, or 2 squares of melted unsweetened chocolate). It would have been 1/2 teaspoon on lemon extract."
Original is 6 servings
Ingredients
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- Dry
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- Wet
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Nutritional
- Serving Size: 1 (208.1 g)
- Calories 761.4
- Total Fat - 33.5 g
- Saturated Fat - 20.5 g
- Cholesterol - 85.8 mg
- Sodium - 629.8 mg
- Total Carbohydrate - 112.3 g
- Dietary Fiber - 6.4 g
- Sugars - 68.9 g
- Protein - 9.6 g
- Calcium - 190.2 mg
- Iron - 2.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cream butter and sugar.
Step 2
Alternately add dry ingredients and wet until well blended.
Step 3
Fold in egg whites.
Step 4
Divide into two 8 inch cake pans, lined with Pam sprayed parchment paper.
Step 5
Bake at 350 degrees for 30-40 minutes. Check at 18 minutes.
Step 6
Cake will begin to pull away from sides of pan when done.
Step 7
Cook and frost as desired.
Tips
No special items needed.
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