Pillsbury Softasilk Cake Recipes
BASIC WHITE CAKE
Enjoy this great cake made with egg whites - a delicious dessert!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat flour, sugar, baking powder, salt, milk, shortening and vanilla with electric mixer on low speed until moistened, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Add egg whites; beat 2 minutes longer, scrapping bowl occasionally. Pour batter evenly into pans.
- Bake 8-inch pans 30 to 38 minutes (9-inch pans 27 to 35 minutes) or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; place on wire racks. Cool completely, about 1 hour. Fill and frost as desired.
Nutrition Facts : Calories 270, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 26 g, TransFat 1 1/2 g
RASPBERRY-LACED VANILLA CAKE
Make and share this Raspberry-Laced Vanilla Cake recipe from Food.com.
Provided by jak9173
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Grease and flour three 9 incn round cake pans.
- Mix flour, baking powder, salt, and baking soda; set aside.
- Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
- Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely.
- For frosting beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
- Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin, serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down, spread with 1/3 cup frosting. Repeat with remaining layers.
- Frost side and top of cake. Pipe remaining frosting on top of cake, if desired. Garnish with fresh raspberries, if desired. Store loosely covered at room temperature.
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- Heat oven to 350°F. In large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add 3/4 cup of the sugar, beating at high speed until stiff peaks form.
- In small bowl, combine egg yolks, remaining 3/4 cup sugar, flour, orange peel, baking powder, salt, nectar and rum extract; beat at low speed until moistened. Beat 1 minute at medium speed. Pour over egg white mixture; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan.
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