White Trillium Cake

15 ingredients
1 steps

Ingredients

  • CAKE:
  • 3 c. sifted all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. (2 sticks) butter, cut into pieces
  • 2 c. sugar
  • 1 Tbls. milk
  • 1 c. water *
  • 1 tsp vanilla or rum extract
  • 6 lg. egg whites (approx. 6 oz.)
  • BUTTER FROSTING:
  • 1 1/2 c. (3 sticks) butter, cut into pieces
  • 5 1/2 c. powdered sugar, sifted
  • 2-5 Tbls. heavy cream, warmed
  • 1 Tbls. vanilla or rum extract

Directions

  1. 1
    {"0":"CAKE:","1":"1. Preheat oven to 350 F.","3":"2. Combine the sifted flour, baking powder and salt, and sift again. Set aside.","5":"3. Cream the butter and sugar thoroughly with an electric mixer. Add the milk and beat hard (the mixture will become smoother).","7":"4. Add the flour mixture to the butter and sugar in batches, alternating with the water, beating it in by hand with a rubber spatula or whisk. Add the extract and mix well.","9":"5. Beat the egg whites until they hold a stiff peak, but are not dry and grainy. Gently fold them into the batter.","11":"6. Spoon the batter into 2 greased and lightly floured or wax-paper lined 9-inch cake pans. Place the pans on the middle rack of the oven and bake until the layers spring back at once when lightly touched ... 30-35 minutes.","13":"7. Remove the pans from the oven and allow them to rest a few minutes. Turn layers out onto cake racks and allow to cool completely.","15":"BUTTER FROSTING:","16":"1. Cream the butter and sugar together in a processor or with an electric mixer.","18":"2. add the cream gradually, stirring until the frosting has a good spreading consistency.","20":"3. Stir in your choice of extract."}

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