Silver Cake

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   Cream

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   shortening.

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   Add sugar gradually and keep creaming.

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   (I do

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   this

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   by hand until it is light and fluffy, like whipped cream.

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   This

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   is my secret of a fine-textured velvet-like

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   cake.) Sift

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    flour, baking powder and soda three times, then

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    add alternately

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    with

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    buttermilk

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    and flavoring to the creamed mixture.

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    Fold in the stiffly beaten egg whites.

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    Turn into

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    3 greased and floured cake pans and bake at 350u00b0 until a pick inserted

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    into

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    the

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    center comes out clean.

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    Frost with Silver Cake Icing.

* Per serving · 4 servings · Values may vary.

No additional tips available.