If you’re a regular reader, you’ll remember that last week I posted about my newest kitchen acquisition: a 1968 Sunbeam Mixmaster, mint condition. I’ve been completely obsessed with vintage items since junior high (vintage jeans, vintage handbags, vintage furniture, vintage aprons… you get the idea), and this little baby has re-focused me on to the world of vintage kitchen appliances. I now have a wishlist including a pink 1950’s French press, a vintage pink KitchenAid stand mixer and a vintage pink Westinghouse pop-up toaster. But you’re not here for the appliances, I know that. You’re here for the cakes.
Today I’m giving you another “vintage” Sunbeam recipe, from the instruction manual that came with the Mixmaster. This time for “Basic White Cake” using what they call the “Short-cut method;” which to me, from what I gather by reading the rest of the recipes, basically means there’s no creaming involved. I know, the Beavis & Butthead fans out there are probably snickering right now… *sigh* Anyway, I have another white cupcake recipe that I adore, but I have to say this one was pretty delicious. Light, airy and fluffy.
The recipe calls for almond flavoring, which is divine, but coconut would also work very well. Also, just as I did last week, I swapped out the shortening for butter. I prefer the taste of butter in my cake as opposed to shortening, not to mention the texture.
BASIC WHITE CAKE
- 2 ½ cups sifted cake flour
- 1 ½ cups granulated sugar
- 3 teaspoons double-acting baking powder
- 1 teaspoon salt
- ½ cup soft shortening (or unsalted butter)
- 1 cup milk
- 1 ½ teaspoons vanilla
- ¼ teaspoon almond flavoring
- 3 egg whites, room temperature
- Set oven to 350 F to preheat. Line 24 cups of muffin tins with cupcake liners (or grease two 8″ cake pans, or one 13″x9″x2″ pan).
- Sift together, into a deep mixing bowl, the flour, sugar, baking powder and salt. Add butter, ¾ cup of the milk and flavorings. Beat on low until blended, then beat on high for another minute or two.
- Scrape the sides of the bowl, add the remaining ¼ cup milk, and egg whites, and beat ½ minute longer on high. Scoop into muffin tins to fill them about ¼ or ½ way (or into greased cake pans, about 1 ½ deep) because they rise a lot. Bake for 15-20 minutes if making cupcakes, 30 minutes if making a cake (or 40 minutes for oblong pan). Cool completely.
I frosted these with a plain vanilla buttercream, and used some edible pearls on top. The liners and matching toppers are from Michael’s, not sure of what brand. I just thought they were so cute and summery, but also retro-looking, so I felt they were appropriate. Retro Bakery would be proud *wink*