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Snowy White Cake

Serves: Yields 2 9-inch layers
2 1/2 cups - sifted Presto
1 1/2 cups - granulated sugar
1/2 cup - unsalted butter, softened
1 cup plus 2 tablespoons - milk
3 - egg whites
1 1/2 teaspoons - vanilla extract
1/4 teaspoon - almond extract


Sift Presto with sugar. Stir butter to soften. Add flour mixture and milk. Mix until all flour is moistened. Then beat 2 minutes at medium speed of electric mixer. Add egg whites and flavoring; beat 1 minute longer with mixer.

Baking: Pour batter into 2 greased and floured 8-inch layer pans. Bake at 350° for about 30 minutes or until cake tester comes out clean. Cool cakes in pans for 10 minutes. Remove from pans and finish cooling on racks. 

Alternate Baking Pans:      One 13x9 inch pan for approximately 30 minutes.

                                       Two 9-inch layer pans for approximately 25 minutes.


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