Silver White Cake

 

2 1/4 C. Flour

1 2/3 C. Sugar

3 1/2 tsp. Baking Powder

1 tsp. Salt

1 1/4 C. Milk

2/3 C. Shortening

1 tsp. Vanilla

5 Egg Whites

Lemon Filling

White Mountain Frosting

 

Heat oven to 350 degrees. Grease and flour 2 round pans, 8-9 inches. Beat flour, sugar, baking powder, salt, milk, shortening, and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally for 2 minutes more; pour into pans. Bake until wooden pick in center comes out clean or until cake springs back when touched lightly in center, about 30-35 minutes. Cool layers 10 minutes then remove from pans. Cool completely. Fill layers with lemon filling and frost with White Mountain frosting.

 

Lemon Filling

3/4 C. Sugar

3 T. Cornstarch

1/4 tsp. Salt

3/4 C. Water

1 tsp. grated Lemon Peel

1 T. Butter

1/3 C. Lemon Juice

4 drops Yellow Food Coloring

 

Mix sugar, cornstarch and salt in saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; add lemon peel and margarine. Stir in lemon juice and food coloring; cool. If filling is too soft, refrigerate until set.

 

White Mountain Frosting

1/2 C. Sugar

1/4 C. light Corn Syrup

2 T. Water

2 Egg Whites

1 tsp. Vanilla

 

Mix sugar, corn syrup and water in saucepan. Cover; heat to rolling boil over medium heat. Remove cover and boil rapidly to 242 degrees on candy thermometer or until a small amount dropped into cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin steam into egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form.