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Best White Layer Cake

I imagine that homemakers constantly were trying to achieve the perfect white cake.  In another post we had my sister-in-law Kathy’s famous “Aunt Aggie’s White Cake”  and there are other white cake recipes in the cookbook.  This one has two ingredients available to farm wives in my mom’s day: lard and eggs.  Cake flour was a staple on mom’s pantry shelf but when cake mixes became more available, I don’t imagine it got used as much.  Well, she probably would opt for a recipe like this if she was trying to use up a bunch of eggs.  This one uses a total of ten eggs between the cake and the icing.

Beat White Layer Cake

1 cup lard
2 1/4 cups sugar
1 1/2 teaspoons salt
3 3/4 cups sifted cake flour
4 teaspoons baking powder
1 1/3 cups water
2 teaspoons vanilla
7 egg whites, beaten stiff

Reserve 1/2 cup sugar to beat with egg whites.l  Cream lard, 2 tablespoons water, remainder of sugar and salt.  Sift flour, measure, add baking powder and sift again.  Add flour alternately with water.  Add vanilla to creamed mixture.  Fold 1/2 cup sugar into beaten egg whites and fold into batter. Bake in three 9-inch layer pans in a 375 degree oven 25 to 30 minutes.  Put layers together with 7-minute icing.  For the icing you will need:

2 1/4 cups sugar
7 1/2 Tablespoons water
1 1/2 tablespoons white corn syrup
3 egg whites
1 1/2 teaspoons vanilla

Combine all ingredients, except vanilla, in top of double boiler.  Cook 3 minutes over boiling water.  Remove from heat, but leave over hot water, and beat 7 minutes.  Blend in vanilla.


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