October 07, 2004
Blue Ribbon White Cake
I have a cookbook purchased specifically to provide a Carnival recipe sitting here next to me but I have to be back to work at 2:00 AM so I am doing something less labor intensive this week. I found out about the night work on Tuesday; as much as I want the Instalanche I don't dare host the Carnival until my work situation changes.
I found this recipe with an online search, and that is the story behind it. A couple of years ago, my wee wifey did a google for a white cake recipe, and this one came up. As she read thru it, she was thinking that whoever created the recipe thought like she does. Using all-purpose flour and cornstarch to emulate cake flour is a standard trick of hers. When she read to the bottom she saw why - she had submitted the recipe herself back when we first went on line.
INGREDIENTS:
* 5 tablespoons cornstarch
* 2 1/2 cups all-purpose flour
* 3 1/2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups white sugar
* 2/3 cup vegetable oil
* 1/2 cup milk
* 3/4 cup water
* 1 tablespoon vanilla extract
* 4 egg whites
* 1/4 teaspoon cream of tartar
* 6 tablespoons butter
* 2 teaspoons orange zest
* 1/4 teaspoon salt
* 4 cups sifted confectioners' sugar
* 1/2 cup fresh orange juice
* 1 tablespoon fresh lemon juice
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
2. Sift together the cornstarch, flour, baking powder and salt.
3. Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
4. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
5. Fold the egg whites into the batter. Pour batter into the prepared pans.
6. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
7. Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.
This has won three Blue Ribbons at three different fairs.
When making the frosting make sure that you use fresh squeezed juice rather than bottled.
Original recipe yield: 1 -9 inch layer cake.
Update:
The Carnival for which this was intended is up, with more scrumptious recipes than you could get thru in a week, and some that look like they could become standards. The first one I checked starts with the comment that the blogger's first contribution was his most popular post ever. I'm at the same otherwise lowly level, and am seeing the same effect; in fact I'm still getting hits from last week's and the Carnival index. Once that news gets out, nobody will need to look at cookbooks again.
Oops. I don't know why we never have them any more, but the wee wifey tells me that she taught the Girl Scouts how to make the barbecue cups at Summer of Fun '78. I still say some folks will think they're a keeper.
Posted by triticale at October 7, 2004 07:21 PM