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PICT0654It is really hard to believe that you can make a cake with Ice Water, but you actually can! My mother loved this cake  for Strawberry Short Cake, she always said it was like it was in between a Hot Milk Sponge Cake and an Angel Food Cake. It is denser and heavier than an angel food cake but still light. (if this make sense)

We always like baking this in a 10 inch tube pan, however the recipe calls for  two layer pans or a sheet cake pan. I am thinking the tube pan makes a little fancier cake than just a sheet or layer cake, as we never did ice this cake.

Since the cake calls for just egg whites, we always used the yolks to make homemade custards to go with the strawberries  to serve with or over the cake.

I am sure you will love this cake as much as we do.



1/2 cup  Shortening (we use butter)

2 cups Sugar

3 1/2 cups  Cake Flour (we use regular unbleached)

3/4 tsp  Salt

3 tsp  Baking Powder

1 1/2 cups   Ice Water

1 tsp.  Vanilla

1/4 tsp  Almond Extract (if we have it we use it if not good with just Vanilla)

4  Egg Whites

Cream Shortening

Add sugar gradually and beat until fluffy.

Sift Flour; measure and add salt and baking powder and sift again.

Add sifted dry ingredients alternately with Ice Water and flavorings.

Beat thoroughly after each addition.

Fold in stiffly beaten egg whites.

Pour into greased, layer pans, or a sheet or tube pan.

Bake at 350 degrees for 30 minutes (tube pan will take slightly longer about 40-45 minutes) test with a knife or cake tester.

An excellent white cake.