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Need a recipe for a White Layer Cake

kathrynbarbara's picture

I have been trying, unsuccessfully, to find a recipe for a moist, dense, white layer cake.  Most of the recipes I've tried come out dry.  The recipes I've tried that are acceptable, aren't moist or dense enough.  Anyone have a recipe for a good old fashioned white layer cake?

chiquiNO's picture

(post #63316, reply #1 of 3)

Look under Tried and True for the White Mountain Ice water cake.  It's a winner...here it is:


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1433.1 

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This white cake is absolutely delicious. When I made it as cupcakes, I frosted it with an old-fashioned recipe for chocolate frosting that I will not pass on because it contained raw egg yolk (a no-no in modern times, I realize). The rich frosting was a great complement to this first-rate cake. I quote the recipe in its entirety from my old favorite, the long out-of-print A World of Baking by Delores Casella, page 14. (Published by David White, New York, 1969).

ICE WATER WHITE CAKE

The lady who gave me this excellent recipe called it "Sweet Water Mountain Cake." We find that it makes a very good tiered cake. If multiplied five times, the recipe will make a 3-tier cake, with a 4-inch, an 8-inch, and a 12-inch layer. It also makes very good cupcakes, and a good loaf cake. With the exception of the water, which should be ice cold, all ingredients should be at room temperature.

3 and 1/4 cups sifted pastry or cake flour
1/2 teaspoon salt
4 teaspoons baking powder
1/2 cup butter or margarine
2 cups superfine granulated sugar
1 and 1/2 cups ice water
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional) (I used 1/2 teasp. almond extract)
1/2 cup (about 4) egg whites

Sift the flour with the salt and baking powder. Cream the butter or margarine and gradually add 1 and 1/2 cups of the sugar. Beat until mixture is light and fluffy. Combine ice water and flavorings. Add sifted dry ingredients to the creamed mixture alternately with the ice water, beginning and ending with dry ingredients. Beat until smooth, but do not overbeat. In another bowl, beat the egg whites until foamy, gradually beat in the remaining 1/2 cup sugar, and beat until stiff and glossy. Very carefully fold this merringue into the batter, folding just until no traces of white can be seen. Turn batter into 2 9-inch round layer pans that have been buttered and floured. Bake in 350 degree oven for 25 to 30 minutes, or until cake tests done. Cool in pans for 5 minutes before turning out onto racks. Fill and frost as desired.

 


 



Chiqui from way down yonder in New Orleans


Edited 11/13/2004 11:37 pm ET by chiqui

 

kathrynbarbara's picture

(post #63316, reply #2 of 3)

I made this cake tonight, and you are right, it is delicious.  Thank you for responding.


I am on a quest to duplicate a cake sold in a local delicatessen.  If anyone else has a good white layer cake recipe, please do submit it.

Meryl's picture

(post #63316, reply #3 of 3)

You may want to check out this thread on egullet.com, ie, looking for the "perfect" white cake. I think Chiqui's cake is the second one posted! Also, on page 3 of the thread, one person tested out 5 of the cake recipes listed, along with her ratings, reviews, photos, etc.


http://forums.egullet.org/index.php?showtopic=41947&hl=



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 11/16/2004 10:54 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.