Mom's Moist White Cake
My Mom's recipe, converted for fresh milled flour. Don't judge me - they didn't know about shortening back then.
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Ingredients
- Step 1 Ingredients
- 200 g shortening (1 cup (I use butter))
- 400 g sugar, granulated (2 cups)
- Step 2 Ingredients
- 340 g wheat berries, soft
- 19 g baking powder (4 tsp)
- 6 g sea salt (1 tsp fine sea salt)
- 150 g milk, whole (2/3 cup)
- 150 g water
- 12 g extract, vanilla (2 tsp)
- Step 3
- 180 g egg, white (6 egg whites)
Directions
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Cream the step 1 ingredients together until it smooths out. About 5 minutes high speeed.
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Add the dry ingredients from step 2 into the mixture on low speed, followed by the wet ingredients.
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Finally whip the egg whites to peak consistency at the very end, and add to the mixture. It will produce a VERY thick batter.
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Fill your well-greased cake pan or cupcake tins halfway, and bake at 350 F until a toothpick comes out clean. I baked until 200 F. A 9 x 9" pan took me about 50-55 minutes to fully bake. Ramekins took about 35-40 minutes.
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Let cool fully before removing from the pan.
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