This is a three-tiered white wedding cake. It is practical and good.
- 1 1/2 pounds butter
- 5 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground mace
- 1/4 cup and 2 teaspoons lemon juice
- 4 1/2 cups granulated sugar, divided
- 1 tablespoon plus 1 1/2 teaspoons vanilla extract
- 15 eggs
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- Heat oven to 300 degrees F (150 degrees C). Grease and flour three round
tube pans, one 10-inch, one 8-inch, and one 5-inch.
- Sift the flour, baking soda, ground mace, and 2 1/4 cups of the sugar into
a large bowl.
- Using your hands, rub in the butter into the flour mixture.
- Separate the eggs. Add the lemon juice and the vanilla to the egg yolks
and beat well. Add the egg yolk mixture a little at a time to the flour mixture
using your hands to combine the ingredients.
- In a large bowl whip the egg whites with the salt and the cream of tartar
- Gradually beat in the remaining 2 1/4 cups of the sugar till the
whites are very stiff and glossy.
- Fold in the beaten egg whites into the batter
in four portions, folding in very gently with your hands until no white lumps
- Spoon batter into the prepared pans.
- Bake at 300 degrees F (150 degrees C) for 2 1/2 hours for the 10-inch pan,
2 1/4 hours for the 8-inch pan, and 1 1/2 hours for the 5-inch pan. Cakes are
done when they shrink from the sides of the pans.
- Remove the 5-inch cake from the oven and let stand in pan for one hour before
turning out. When the 8-inch cake is done turn off the oven and let it stand
for 1/2 hour more in oven, remove it then 15 minutes later remove the 10-inch
cake. Let the 8- and 10-inch cakes stand on cooling rack for 1/2 hour before
turning out. Allow cakes to cool overnight before frosting.
- If the cake tiers are to be separated by pillars, the holes left by the
tube pans may be covered by rounds of cardboard before they are iced.
- Use Decorator Frosting and decorate as desired.
Original recipe makes 1 (3 tiered) wedding cake ( 40 servings). Recipe has been
scaled to make 40 servings.
Posted by CookinMom at Recipe Goldmine May 18, 2001