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White Moon Cake

(Peggy Smoot)

3 cups sifted cake flour

3 tsp. baking powder

1/2 tsp. salt

2/3 cups butter or shortening

2 cups sugar

1 cup milk

1 tsp. vanilla

5 egg whites, stiffly beaten

Sift flour once, measure, and add baking powder and salt. Sift together. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour mixture, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla, fold in egg whites. Bake in three layers in greased pan in slow oven (325 degrees). Then increase heat to 350 degrees and bake 15 minutes longer.

Moon Glow Lemon Frosting:
grated rind of 1 lemon

4 tbsp. lemon juice

2 egg yolks, unbeaten

4 1/2 cups powdered sugar

Add rind and juice to egg yolk. Stir in sugar until right consistency to spread.

Submitted by Fred Smoot

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