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    White Cake Supreme

    Source of Recipe


    List of Ingredients

    3/4 cup shortening
    1 1/2 cups sugar
    2 1/4 cups sifted cake flour
    3 Tbs baking powder
    3/4 tsp salt
    1 cup milk
    1 1/2 tsp vanilla extract
    5 egg whites


    1 Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
    2 Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla.
    3 Beat egg whites (at room temperature) until stiff peaks form. Gently fold into batter.
    4 Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Frost as desired.
    5 Yield: one 2-layer cake.
    6 White Cupcakes: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake at 350°F for 20 minutes. Remove from pans, and let cool on wire racks. Frost as desired.
    7 Yield: 26 cupcakes.




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