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WHITE MOUNTAIN CAKE
By
Jun 6, 2007, 14:49

This cake was popular with diners before the turn of century. When baked in a loaf pan and topped with Broiled Frosting, the snowy mountain-like peak in the center of the cake draws interest, giving the cake it’s name.

• 3 1/2 cups flour

• 2 cups sugar

• 3 teaspoons baking powder

• 1 teaspoon salt

• 1/2 cup butter 2 eggs

• 1 cup milk

• 2 teaspoons pure vanilla


1. Sift dry ingredients together twice, into a mixing bowl.

2. Add butter that is soft enough to mix easily with dry ingredients. Stir carefully but thoroughly to combine well.

3. Add unbeaten eggs, one at a time, and stir after each addition.

4. Add combined milk and vanilla all at once, and stir to mix thoroughly.

5. Follow preparation method for butter cake:

Be sure to grease cake pans and dust them lightly with flour before filling. Do not fill pans more than 3/4 full of batter. Drop the filled pans a few times, lightly, on the work surface to remove any air pockets that might produce tunneling. Spread the batter to the edges of the pans so it is thicker at the edges than at the center.

6. Bake 20 to 25 minutes at 340-350 degrees; 360-375 degrees if baking in layers.

7. If cake is baked in layers, apply Broiled Frosting between the layers as well as on top of the cake. Loaf cakes need only be frosted on top. Coconut may be added to the frosting to enhance the snowy effect.


Broiled Frosting

• 2 egg whites

• 1/8 teaspoon cream of tarter

• 1/3 cup water

• 1 cup granulated sugar

• 1 teaspoon pure vanilla


1. Beat 2 egg whites with 1/8 teaspoon cream of tarter until soft peaks are formed.

2. Heat 1/3 cup water to boiling, then add 1 cup granulated sugar. Cook 5 minutes without stirring. The sugar and water should be cooked to the “thread stage”, that is, until the mixture spins a two-inch thread when dropped from a fork or spoon. It is also 230 degrees at sea level.

3. Pour the hot syrup over the beaten whites in a thin stream, beating constantly until cool.

4. Beat in 1 teaspoon pure vanilla. This recipe makes a generous cupful, enough for the top of one 9” two-layer cake.

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