Blue Ribbon White Cake
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
58
Spice
54
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
5 tbsps
Cornstarch2.5 cups
All-Purpose Flour3.5 tsps
Baking Powder1 tsp
Salt1.5 cups
White Sugar2 cup
Vegetable Oil1 cup
Milk3 cup
Water1 tbsp
Vanilla Extract1 tsp
Cream Of Tartar6 tbsps
Butter2 tsps
Orange Zest1 cup
Orange Juice (fresh)1 tbsp
Lemon Juice (fresh)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease and line two 9-inch round cake pans with parchment paper
3
Then grease and flour the paper
4
Sift together the cornstarch, flour, baking powder and salt
5
Add the oil, milk, water and vanilla
6
Beat until it forms a very smooth batter
7
In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form
8
Gradually add the sugar and beat until very well blended
9
Fold the egg whites into the batter
10
Pour batter into the prepared pans
11
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes
12
Let cool then frost with Orange Frosting
13
Cream the butter until light and fluffy
14
Add the orange zest and salt
15
Beat in the confectioners' sugar alternately with the orange and lemon juices
16
Continue to beat until light and fluffy
17
Use to frost cooled cake