Name: Silver Cake with Pink Frosting
Yield: Serves 16
Cuisine: American
Ingredients: 1 cup [240 ml] ice water; 4 tsp pure vanilla extract; ⅔ cup [160 ml] whole milk or heavy cream; ¼ cup [55 g] unsalted butter, at room temperature; 1½ cups [300 g] granulated sugar; 4 egg whites, stiffly beaten; ½ cup [90 g] vegetable shortening; Red food coloring, optional (but so pretty); 2 tsp pure vanilla extract; ½ tsp baking soda; 6 cups [720 g] confectioners’ sugar, sifted; 1 tsp table salt; 2¼ cups [270 g] cake flour, sifted; Pink sanding sugar for decorating; ½ tsp table salt; 1½ cups [330 g] unsalted butter, at room temperature; 2 tsp baking powder

Preparation info

Serves
16

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

This early to mid-twentieth-century white cake is made with nary an egg yolk but with copious amounts of stiffly peaked egg whites. I encountered many recipes for this cake, often with slight variations on the name—Silver Sea Foam Loaf, Penny-Wise Silver Cake, and Silver White Cake. I revamped a recipe for White Moon Cake from Home Baked Delicacies (1931) and I substituted ice water for the milk as ice water makes for the most tender of cake crumbs. I