| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |
Transcription:
Snowfalke Cake
by new Betty Crocker method
See that ingredients are at room temper-
ature. Shortening should be soft, not
melted. Pre-heat oven to 350°. (Correct
temperature important, as in any cake
baking!). Grease, flour two 8" round
layer cake pans. Sift GOLD MEDAL
before measuring. Measure all ingredi-
ents carefully. Then . . .
Sift together
into bowl . . { 2 1/8 cups sifted *GOLD
MEDAL "Kitchen-tested"
Enriched Flour
(2 cups plus 2 tbsp.)
**4 or 4 1/4 or 5 tsp. bak-
ing powder
1 tsp. salt
1 1/2 cups sugar
Add . . . . . . . { 1/2 cup high grade vegeta-
ble shortening
1 cup skimmed milk
1 tsp. flavoring
Beat vigorously with spoon using up
and over motion (or use electric mixer
at slow to medium speed) for exactly
two minutes by the clock. Scrape bowl
often. If beating by hand you can rest a
moment. But count only actual beating
time.
Add . . . . . . . { 1/2 to 2/3 cup egg whites
(4 large), unbeaten
Continue beating for two more minutes
(scraping bowl frequently). Pour batter
into prepared pans. Bake 30 to 35 min-
utes in moderate oven (350º). Cool
layers. Ice with favorite icing.
**Use 4 tsp. for double-action type baking pow-
der (Clabber Girl, Calumet, Davis, KC, etc.);
4 1/4 tsp. for phosphate type (Rumford, Dr.
Price's, etc.); 5 tsp. for tartrate type.