Snow White
Cake Mix
Makes one 9-inch round cake.
Dessert Builders
1
A delicate, yet tender white cake suitable for most layer cakes.
Ingredients:
 Tools & Equipment:
  • 2 1/2 cups cake flour
  • 1/4 cup cornstarch
  • 1/3 + 1/4 cup shortening
  • 1 1/2 cups sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup egg whites
  • 2 tbsp oil
  • 1 tbsp vanilla extract
  • 1 tbsp butter flavour
  • 3/4 cup water
  • 2 large mixing bowls
  • medium mixing bowl
  • sieve
  • electric mixer
  • rubber scraper
  • 9 x 2 1/2-inch round pan
Notes:
This is a tender cake.
How:
Position an oven rack on the second to lowest level and preheat oven to 365' F.

Cut parchment paper to fit bottom and sides of pan. Grease the pan with a bit of shortening and then line with cut papers: set aside.

Sift flour twice and then measure it.

In a medium bowl, sift together: flour and cornstarch. Add in the shortening and mix until coarsely crumbled. Add in: sugar, baking powder and salt: mix until finely crumbled.

Add in: egg whites, oil, vanilla, butter flavour and 1/2 cup water: blend together, scrape bowl well and then mix for 3 minutes on medium speed (6).

Stop and scrape bowl well. Blend in 1/4 cup water. Resume mixing on medium speed for another 3 minutes. The batter, at a close look, will look as if it has curdled; though, it has not.

Pour the batter into the prepared pan and bake for 50 minutes in preheated oven.

Cool the cake in its pan for 10 minutes. Remove strips of paper, invert cake and remove bottom paper. Invert to an upright position and cool completely. The crust should be soft and the top, side and bottom crusts should be a light golden colour.
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