White Cake
Source & History
This is the basic white cake recipe from the Five Roses Cookbook. I used it to make all those cakes from the Women's Weekly Birthday Cake Book that I made over the years. I never used a packet mix for those, if it called for white cake, this is the recipe I used.
Notes
- substitute butter or margarine for the shortening.
Variations:
- Cupcakes: bake at 180°C for 20-25 minutes. Makes 2 dozen, medium size.
- Orange Cake: add 1 tbsp grated orange rind
- Pineapple Upside Down Cake: Prepare cake batter. Melt 1/3 cup butter; add 1 cup brown sugar & stir. Pour into a 20cm square pan lined with baking paper & greased. Spread evenly. Place pineapple rings close together on sugar mixture. Put red glace cherry in centre of each pineapple ring. Pour in the cake batter. Bake in moderate oven 45-55 minutes. Allow to cool 15min; loosen sides of cake; invert gently onto a cake plate. Serve warm or cold with whipped cream.
- Author
- Aileen Sorohan
Ingredients
- 2 cups flour plain
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shortening
- 1 1/4 cups white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
Instructions
- Preheat the oven to 180° C
- Sift flour, baking powder, and salt together.
- Cream shortening; add sugar gradually, beating well after each addition.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla.
- Add dry ingredients alternately with milk, beginning and ending with dry ingredients; blend well.
- Pour into greased and lined two 20cm round pans or one 20cm square cake pan.
- Bake in a moderate oven, 30 to 35 minutes for layer cakes; 50 to 60 minutes for square cake.
Comments
Kim Dandridge - 5/22/2021
Thanks for having this! I seem to have lost my Five Roses recipe book and was glad to find you posted the exact recipe I needed!!