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Swan’s Down High Altitude White Cake Recipe

(Original cake recipe from a tattered magazine page stuck in an old church cookbook.  I finally found the origin online here. ) 

2014-08-01 14.26.04

Preparations: Have the shortening at room temperature.  Grease and flour or line bottoms of pans with paper and grease the top.  Use two round 8-inch layers, 1 1/4 inches deep.  Start oven for moderate heat (375° F).

Prepare meringue by beating 3 egg whites with hand mixer until foamy; add 1/4 cup sugar gradually, beating only until meringue will hold up in soft peaks.

Measure into sifter: 

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup sugar*

Measure into mixing bowl:

  • 1/2 cup vegetable shortening (see below*)

Measure into cup:

  • 1 cup milk*
  • 1 tsp vanilla

Have ready: meringue of 3 egg whites and 1/4 cup sugar

(*If the shortening used is butter or lard, decrease sugar and milk.  Use 1 cup minus 1 Tbl sugar and 1 cup minus 2 Tbl milk.)

The Mix-Easy Mixing Method (I actually use this.  At high-altitude it works well, as you really don’t want too much air whipped into the butter/sugar.)

Stir shortening just to soften.  Sift in dry ingredients.  Add 3/4 of the milk and mix until all flour is dampened.  Then beat 2 minutes.  Scrape down bowl.

Add remaining milk, blend, then add meringue mixture and beat 1 minute longer.

Turn batter into pans.  Bake in moderate oven (375º F) 25 minutes, or until done.

This cake may also be baked in a 9X9X2-inch pan or a 10X10X2-inch pan in moderate oven for 30 minutes, or until done.

Looking for more recipes at high-altitude?  Check out these cookbooks from Amazon:

 
Have a recipe to share?  Email me at Don@bakingnaturally.org

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Swan's Down White Cake Recipe for High-Altitude
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