white wedding cake

Ingredients

• Servings: 1
• 5 1/4 cups sifted cake flour
• 6 teaspoons baking powder
• 2 teaspoons salt
• 2 cups white sugar
• 8 egg whites
• 1 cup white sugar
• 1 cup shortening
• 2 cups milk
• 1 1/2 teaspoons orange extract
• 1 teaspoon almond extract

Recipe

• beat egg whites until foamy with sturdy egg beater, or at high speed of electric mixer. then add 1 cup sugar gradually, beating only until meringue will hold up in soft peaks.
• in a large bowl, stir shortening just to soften. in another bowl, sift together flour, baking powder, salt, and 2 cups sugar; sift into shortening. add 1 1/2 cups milk and the extracts, and mix until all flour is dampened. beat 2 minutes at a low speed of electric mixer. add remaining milk and the meringue mixture; beat for 1 minute more.
• line the bottoms of one 10 inch square pan and two 8 inch square pans with parchment paper. pour batter to equal depth in each pan.
• bake at 325 degrees f (165 degrees c) for about 45 minutes, or until done. cool layers.
• trim one of the 8 inch square cakes to make a 5 inch square cake. place the 10 inch cake on a large flat tray or plate. frost top and sides with thin layer of ornamental icing. cover top of cake smoothly with more frosting. center 8 inch cake on top of 10 inch cake, and frost as above. center 5 inch cake on 8 inch cake, and frost. spread frosting over entire cake to give a flat, even base for decorating. decorate as desired.