Three Layer White Velvet Cake (With Optional White Frosting) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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On vacation in Gatlinburg, I purchased an old timey cookbook called A Taste Of The Past by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth Sparks, author of N. C. And Old Salem Cookery. I am including the frosting recipe she recommended, but you can use your favorite if you are uneasy about using the egg whites. This recipe is from a 90 year old woman who got the recipe from her mother. Talk about surviving the test of time! How did she live to such a ripe old age eating uncooked eggs? ;) Ingredients:
1 cup butter, softened |
2 cups sugar |
2 egg yolks, beaten (whites are used in frosting) |
2 eggs |
3/4 teaspoon baking soda |
1 teaspoon vanilla extract |
1 cup buttermilk |
2 1/2 cups sifted flour |
2 egg whites (left over from using the yolks for the cake) |
1 1/2 cups powdered 10x sugar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees.
2. Grease three cake pans.
3. In a large bowl, cream the sugar and butter together.
4. Mix in egg yolks, then eggs, one at a time, beating well after each.
5. Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
6. Blend buttermilk and the flour alternately into the mixture in the large bowl.
7. Pour batter into the greased cake pans.
8. Bake for 20-25 minutes.
9. Let cool before frosting.
10. OPTIONAL ICING: Beat the egg whites to a stiff froth.
11. Beat in the powdered 10x sugar and vanilla extract.
12. Frost between layers.
13. Refrigerate leftovers.
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