1940s White Cake Recipes

THE BEST WHITE CAKE RECIPE {EVER}

Steps:

• Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
• Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
• Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
• Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
• Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
• Frost cake as desired.

1940S VINEGAR CAKE ( EGG FREE)

Steps:

• cream together sugar and margarine.
• add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
• cook cake for 1 hour and muffins until golden brown and firm on top.

1940'S WHITE CAKE

Steps:

• 1. Grease well a bundt pan, or 9x13 pan. set aside. Cream the sugar, butter and eggs until light. add in the extracts, milk and mix well. I add the flour and baking powder lastly and mix very well with a mixer.
• 2. I bake this at 350 for about 45 min. check to see if done with a piece of spaghetti. I have never made this in a 9x13 pan, but I would decrease cooking time to around 30-35 min. Enjoy!!

VELVETY SOFT WHITE CAKE

Steps:

• Preheat the oven to 350°F. Line two 8" cake pans (don't use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
• Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the dry ingredients on low speed for 30 seconds to distribute the leavening. With the mixer on low speed, add half the sour cream and toss in the butter a tablespoon at a time.
• Scrape the sides and bottom of the bowl. With the mixer running on low speed, add the remaining sour cream and vanilla.
• Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. If your using a hand mixer this may take an extra minute or two. Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
• In another bowl, whip the egg whites with the cream of tartar on medium high until they form soft peaks. Turn the mixer to medium low and slowly add the other 1/2 cup sugar. Turn the mixer to medium and whip the whites to full peak.
• Fold the whites into the base in 3 parts, folding just until there are no streaks of egg white. Divide the batter evenly between the 2 pans and spread so it's level.
• Bake 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
• Cool at least 20 minutes in the pan and then turn out onto a cooling rack.
• Trim the brown edges off the cake, split each cake into two layers
• Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

LAZY DAISY CAKE

Steps:

• Heat the oven to 350°F and spray a 9x9-inch cake pan with non-stick cooking spray. In a medium saucepan over medium heat add the milk.
• Once the milk begins to simmer turn off the heat and add the tablespoon of butter and vanilla. Stir until the butter is melted. Set aside to cool.
• In a medium bowl add the sugar, milk mixture, and eggs. Mix until well combined.
• Then add the flour, baking powder, and salt. Mix until no large lumps remain, about 12 strokes.
• Pour the batter into the prepared pan.
• Bake for 22-25 minutes, or until the cake is just golden brown around the edges and the center of the cake springs back when gently pressed.
• While the cake bakes prepare the icing. In a medium saucepan combine the brown sugar, five tablespoons of butter, and cream.
• Cook the mixture over medium heat until it comes to a boil then turn off the heat and stir in the coconut.
• Once the cake has baked remove it from the oven and turn on the broiler. Spread the icing evenly over the cake, then place the cake under the broiler for 3-5 minutes, or until the icing is bubbling vigorously all over. Remove the cake from the oven and cool to room temperature in the pan before slicing and serving. Keeps for up to three days in an air tight container at room temperature.