White Texas Cake
Submitted by gapeach114
A snow-white Texas sheet cake made with egg whites, buttermilk, and a touch of almond extract. Baked in a jelly roll pan for a thin, tender crumb that feeds a crowd and frosts up beautifully.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minY’all know Texas sheet cake, right? Chocolate, pecans, the whole deal. Well, this is the white version, and it’s just as addictive.
Egg whites keep the cake pure white while buttermilk makes the crumb tender and moist.
A half teaspoon of almond extract layered with vanilla gives it a subtle, almost floral sweetness that sets it apart from any plain ol’ white cake.
Baked thin in a jelly roll pan, it’s built for feeding a crowd at church suppers, potlucks, and family reunions.
Slather on your favorite icing while the cake is still warm and let it set. That’s all there is to it.
Kitchen Tips
- Don’t overbeat the egg whites into the batter. Mix just until combined so the cake stays light and tender.
- Alternate adding the dry ingredients and the buttermilk mixture in batches. Dumping everything in at once leads to a tough, uneven crumb.
- Frost the cake right in the pan while it’s still slightly warm. The icing soaks in just a bit and creates a fudgy top layer.
- A jelly roll pan (15 x 11 inches) is key. A smaller pan will give you a cake that’s too thick and won’t bake evenly.
Ingredients
Directions
Cream together shortening and sugar; mix in egg whites.
Sift dry ingredients together; mix buttermilk, vanilla and almond flavoring.
Add 2 mixtures alternately to egg white mixture.
Spread in 15 x 11 inch jelly roll pan.
Bake at 350℉ (180℃) F, 25 minutes.
Frost with Basic Icing when cool.
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