The White Lily Cake
PREP TIME: 20 min
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COOK TIME: 25 min
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YIELD: 16 servings |
INGREDIENTS:
| Pillsbury® Baking Spray with Flour | 1 cup buttermilk* |
| 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 3/4 cup Crisco® All-Vegetable Shortening |
| 1 1/2 cups sugar | 3/4 stick OR Crisco® Baking Sticks All-Vegetable Shortening |
| 1 tsp. baking powder | 4 large egg whites |
| 1 tsp. salt | 1 tsp. vanilla extract |
| 1/2 tsp. baking soda | 1 tsp. almond, lemon, orange or vanilla extract |
- 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
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 350°F.
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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.
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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.
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4.
BAKE 22 to 25 minutes, or until toothpick inserted near center comes out clean.
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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.)
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6.
FROST as desired.
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TIP
For 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.
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TIP
*Substitute 1 cup milk plus 1 tablespoon lemon juice for buttermilk.
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