Silver Loaf Cake Recipes
SILVER LOAF CAKE
When you make this loaf cake you automatically make golden loaf cake. This was tradition at my grandma's at Christmas time.
Provided by Leanne
Categories Dessert
Time 26m
Yield 1 loaf cake
Number Of Ingredients 10
Steps:
- Sift, flour, baking powder and salt in bowl.
- Beat together sugar, milk, Crisco and vanilla.
- Add dry ingredients, stir until blended.
- Beat egg whites until stiff, fold into mixture.
- Add nuts and chocolate chips.
- Pur into a greased loaf pan and bake at 350 for 1 hour.
Nutrition Facts : Calories 4581.6, Fat 230.6, SaturatedFat 73.6, Cholesterol 17.1, Sodium 4144.2, Carbohydrate 590.5, Fiber 29, Sugar 350.1, Protein 78.6
SILVER CAKE
Make and share this Silver Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Grease bottom of 9x13 cake pan.
- Line with waxed paper; grease and flour waxed paper.
- Beat flour, sugar, baking powder, salt, shortening, 3/4 cup milk and vanilla until well blended.
- Beat in remaining milk and egg whites.
- Bake in prepared pans 30 minutes.
- Cool in pan on wire rack 10 minutes; transfer to rack; peel paper and finish cooling.
- Frost as desired.
- Or serve with fresh strawberries and cream.
Nutrition Facts : Calories 191.3, Fat 7.5, SaturatedFat 2.3, Cholesterol 2.1, Sodium 442.9, Carbohydrate 28.4, Fiber 0.4, Sugar 16.8, Protein 2.9
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THE VINTAGE BAKER’S SILVER CAKE WITH PINK FROSTING
From bakefromscratch.com
3.7/5 (3)
Published May 9, 2018
Estimated Reading Time 4 mins
- Preheat the oven to 350°F [180°C]. Grease two 9-inby- 2-in [23-cm-by-5-cm] round cake pans with nonstick cooking spray or softened butter. Line with parchment paper and grease again.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening, butter, and vanilla on medium to medium-high speed until fluffy and light, 2 to 3 minutes, scraping down the bowl with a rubber spatula as needed.
- Decrease the speed to low and add the dry ingredients in three additions, alternating with two additions of the water, scraping down the bowl as needed with a rubber spatula.
- Transfer the batter to the prepared pans and bake for 20 to 25 minutes, rotating at the halfway point. The cakes are ready when a cake tester comes out with a few moist crumbs and the cake has just started to come away from the sides of the pan.
- For the buttercream: In the cleaned bowl of the stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and soft. On low speed slowly add the salt and 2 cups [240 g] of the confectioners’ sugar, scraping the bowl periodically with a rubber spatula.
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