Catholic Recipe: Bride's Cake I
Making the wedding cake from scratch is a special touch that seems to be forgotten these days.
DIRECTIONS
Cream shortening to consistency of mayonnaise; add sugar gradually, continuing to cream. Mix and sift flour, baking powder, and salt; combine milk and vanilla. Add dry ingredients and milk alternately to creamed mixture, stirring in gently but thoroughly. Beat egg whites stiff but not dry. Fold in. Spoon into greased and floured tier cake pans. Bake at 375° about 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans to cake racks; finish cooling. Frost all 4 layers, tops and sides, with any favorite white icing, keeping surfaces as smooth as possible. Decorate with pressure-canned tinted frosting.
* Save egg yolks to use later in baked custard or gold cake.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
