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Cakes, Tortes


Perfect White Cake
This recipe is adapted from an old McCall’s cake booklet, and in it calls to cream butter with "well-scrubbed hands…this chore will take you about 15 minutes," with black and white pictures of pretty hands doing so. It also makes use of hand rotary beaters to whip the whites to peaks. Luckily, modern-day appliances make better use of our hands, but it still is interesting to see how pastries were made before modern technology.

2 3/4 c cake flour, sifted before measuring

4 egg whites, room temperature

4 t baking powder

1 c milk

3/4 t salt

1 t vanilla

3/4 c butter or margarine

1 t almond extract

1 1/2 c sugar, divided

Preheat oven to 350°F. Grease and flour 3 8" cake pans.

Sift cake flour, then measure. Mix flour with baking powder and salt. Sift this mixture 3 times together. Cream butter until very light. Add in 1 cup sugar in parts, and continue mixing until the sugar granules are dissolved into the butter. In separate bowl, beat whites until they peaked then add in 1/2 cup sugar spoonfuls at a time, beating well to incorporate the sugar before adding more, until the meringue has shiny, stiff satin peaks. Mix the milk with the extracts. Add flour and milk mixture alternately to the creamed mixture, starting and ending with flour. Fold meringue into batter very gently, without any patches of egg whites in batter. Divide batter between prepared pans. Bang pans once sharply on counter top to remove any air bubbles and prevent tunnels from forming. Bake cakes for 25 minutes. Let sit in pans for 5 minutes before turning out onto cooling rack.

 

 

 

 


 

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