White Lily Cake Recipe


2 1/2
cups White Lily all-purpose flour or cake flour
1 1/2
cups granulated sugar
teaspoon baking powder
teaspoon salt
teaspoon baking soda
cup buttermilk or sour milk*
cup vegetable shortening
egg whites
teaspoon vanilla extract
teaspoon almond, lemon,  or coconut extract



Preheat oven to 350°F.  Grease three 8-inch or two 9-inch round cake pans or a 9x13x2” pan.  Line bottom of pans with waxed or parchment paper cut to fit.  Grease the paper and flour pans.


Thoroughly combine flour, sugar, baking powder, salt, and soda in large mixing bowl.  Add milk and shortening and beat 2 minutes.  Add egg whites, vanilla and choice of extract.  Beat an additional two minutes, scraping sides of bowl as needed.  Evenly spread batter into prepared pans.  Tap pans on counter several times to remove air bubbles.  Bake 22 to 25 minutes or until toothpick inserted near the center comes out clean.  Cool on wire rack for 10 minutes then remove from pans.  Finish cooling on wire rack.


*For sour milk, put 1 tablespoon lemon juice in cup and add milk to 1 cup measure.



Strawberry Almond Torte


Prepare the White Lily cake using 9-inch pans.  Beat 2/3 cup vegetable shortening with a pinch of salt for 30 seconds.  Stir in 1 pound box of powdered sugar.  Gradually add 2/3 cup whipping cream, beating on high speed until smooth and fluffy, about 1 to 2 minutes.  Blend in 1/2 cup Smucker’s Strawberry Preserves.  Split cake layers in half horizontally to make 4 layers.  Spread about 1/2 cup of icing between each layer.  Stack layers and frost sides and top of cake.  Pipe top of cake decoratively, if desired.  Press 1/2 cup sliced, toasted almonds onto sides of cake.