NEW! Google Custom Search

Loading

Ice Water White Cake...submitted by C...

chiqui_new_orleans's picture

*
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.

Rebecca's picture

(post #38236, reply #1 of 22)

*
Thanks for posting this recipe, Chiqui. My 10-year-old DD has made this twice in the last week in the form of cupcakes. They were wonderful. I think they are delicious without any frosting at all.

chiqui_new_orleans's picture

(post #38236, reply #2 of 22)

*
Glad you liked it Rebecca!!!! I love it too!

Seema_Shastry's picture

(post #38236, reply #3 of 22)

*
I tried this cake for my son's birthday and it was a huge hit. I filled it with chocolate walnut mousse from baking with Julia (where it is a filling for vanilla chiffon roll) and frosted it with white chocolate cream cheese frosting. It was wonderful.

chiqui_new_orleans's picture

(post #38236, reply #4 of 22)

*
Seema..how wonderful!!

chiqui_new_orleans's picture

(post #38236, reply #5 of 22)

*
I just got out my copy of this book and I realize an error in the intro. If you want to use this for a wedding cake..if you multiply this recipe x 5 it will yield 4 tiers.....a 4", 8", 10" and 12".

chiquiNO's picture

(post #38236, reply #6 of 22)

I'll look up the recipe and post it tomorrow!! (Monday)

Chiqui from way down yonder in New Orleans

 

Gretchen's picture

(post #38236, reply #7 of 22)

Chiqui, don't bother. She has left in a Huff (which is not to be confused with a low slung Dudgeon).

Gretchen

Gretchen
RuthWells's picture

(post #38236, reply #8 of 22)

Hi Chiqui,


I'm trying the ice water white cake for the first time this week for an office birthday.  Can you recommend an appropriate non-chocolate icing that will hold up for 16-20 hours once the cake is iced?  I'm looking for a change from my beloved buttercream.  I've never made any  of the fluffy boiled white icings, and can't find any info on how well they hold up.......


TIA!


 


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

chiquiNO's picture

(post #38236, reply #9 of 22)

RUTH!! Hope this isn't too late...just found this by accident!!  Next time e-mail me ok??  I would use the white chocolate cream cheese icing.  It holds up real well and tastes great.  Sometimes I add a little almond extract along with the vanilla.


 


Toasted , sliced almonds help make a great decoration for the sides of the cake, too...then I just pie a reversed shell design around the edges of the layers.  Fresh flowers make a great topper for the cake, too!!  Great colors out right now!!


Hope this helps...if not for now for the future!!



Chiqui from way down yonder in New Orleans


Edited 3/28/2006 5:01 pm by chiquiNO

 

case4's picture

(post #38236, reply #10 of 22)

My 9year old DD made the ice water cake (cupcakes) last night (with help). They were great, we ate a few unfrosted. This morning I made the butterscotch frosting recipe from  FC (#64). Nothing like a good sugar high in the am to get the day (saturday) started off right! Thanks for posting. Cheers

chiquiNO's picture

(post #38236, reply #11 of 22)

They are so good.even plain, right??  You're very welcome!

Chiqui from way down yonder in New Orleans

 

RuthWells's picture

(post #38236, reply #12 of 22)

Hi, Chiqui!  Next time I will definitely email you, LOL!  I used a "fluffy white" icing (basically, meringue cooked with a sugar syrup and flavored with almond extract and beaten to death) and pressed almond slices along the bottom.  Great minds thinking alike, I also used a reverse shell border for the edge!  My co-workers loved the cake -- very moist and flavorful.  I think I'll try the white chocolate cream cheese icing next time.................  Thanks!

Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

www.lemonade-and-kidneys.blogspot.com

www.ruthssweetpleasures.com

http://www.pkdcure.org/Default.aspx?TabI...

pielady's picture

(post #38236, reply #13 of 22)

Thanks so much. It looks familiar so I'm pretty sure it's the same recipe.


Jackie

chiquiNO's picture

(post #38236, reply #14 of 22)

SO glad you enjoyed it!!

Chiqui from way down yonder in New Orleans

 

inthebeginning's picture

(post #38236, reply #15 of 22)

I was wondering how to make the Ice Water White Cake and also where I might find some photo of it? Sound VERY interesting!

chiquiNO's picture

(post #38236, reply #16 of 22)

I think the recipe and the directions are in the first post on this thread.  Sorry...no pictures!!  Many here have made it and loved the taste.


 


Here it is:


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 11/8/2007 7:13 pm by chiquiNO

 

schnitzel's picture

(post #38236, reply #17 of 22)

Macy posted pictures in this post: Ice Water White Cake


macy's picture

(post #38236, reply #18 of 22)

Edited to say Schnitzel was posting about the same time, but here are a few others. These will give you more of an idea of what this cake is like. I love that it gives me nice flat layers, with a fine textured, white crumb (note the color against the white china plate). Great cake!


Edited 11/8/2007 8:12 pm by macy

Adele's picture

(post #38236, reply #19 of 22)

Here's a blast from the past.  LOL.  I remembered a cake that was posted here that was 'ice' something and figured it would be cool to have an ice cream cake with  'ice' cake.


So here's the question, can I use regular all-purpose flour for this?  I can haul the pastry flour, but gee, what do you think the odds are that they would open my suitcase and find a bag of white powder, haul me off the plane, lock me up because I'd be so nervous I'd look guilty?  I'd never be able to wear my coat find in the cold, because I'd be in the 33rd street jail.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

Gary's picture

(post #38236, reply #20 of 22)

Pastry flour subs: equal parts cake flour and all-purpose flour OR 7/8 C all-purpose flour + 2 tablespoons cornstarch

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

The people who gave us golf and called it a game are the same people who gave us bag pipes and called it music and haggis and called it food.

chiquiNO's picture

(post #38236, reply #21 of 22)

I ALWAYS just use all purpose for this cake.  Made it recently for DD's b'day and it was PERFECT!!!!!

 

 

chiquiNO's picture

(post #38236, reply #22 of 22)

Adele..I've made this cake into three 8" layers.  Filled first layer with strawberry ice cream  for the pink color(or whatever flavor you like) ice cream and stacked a cake on top of that...then filled the second layer with either mint choc chip or pistaccio (green color).  Iced it with whipped cream and decorated it with simply stemmed cherries and mint leaves....so pretty and delish.  You can ice it and freeze the whole thing  before serving.  Just take it out of the freezer and let rest for 15 minutes on the counter before cutting.  I tint the whipped cream, too!!


 

I type too fast and make a gazillion errors...UGH!!

Edited 11/3/2009 10:29 am by chiquiNO

Edited 11/3/2009 10:29 am by chiquiNO


Edited 11/3/2009 10:31 am by chiquiNO