The White Lily Cake

Prep Time: 20 min
Cook Time: 25 min
Makes: 16 servings

Ingredients:

Pillsbury Baking Spray with Flour
2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk*
3/4 cup Crisco® All-Vegetable Shortening
OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
4 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond, lemon, orange or vanilla extract

Instructions:

1.HEAT oven to 350°F.
2.COAT three 8-inch or two 9-inch round pans or one 13 x 9 x 2-inch pan with flour no-stick cooking spray. Line bottom of pans with parchment paper cut to fit. Coat paper with flour no-stick cooking spray.
3.COMBINE flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening; beat two minutes. Add egg whites, vanilla and choice of extract. Beat an additional 2 minutes, scraping sides of bowl as needed. Spread batter evenly into prepared pans. Tap pans on counter several times to remove air bubbles.
4.BAKE 22 to 25 minutes, or until toothpick inserted near center comes out clean.
5.COOL on wire rack 10 minutes before removing from pan. Remove cake and finish cooling on wire rack. (The 13 x 9-inch cake may be cooled and frosted in pan if desired.)
6.FROST as desired.
TIPFor best results, use room temperature ingredients and measure correctly. For flour, spoon into measuring cup and level using a spatula. There is no need to sift.
TIP*Substitute 1 cup milk plus 1 tablespoon lemon juice for buttermilk.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/16 of cake), Calories 240 (Calories from Fat 90), Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 240mg, Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 20g), Protein 4g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.