Blue Ribbon White Cake Recipes

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

BLUE RIBBON WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
• Sift together the cornstarch, flour, baking powder and salt.
• Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
• In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
• Fold the egg whites into the batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
• Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

BLUE RIBBON WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
• Sift together the cornstarch, flour, baking powder and salt.
• Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
• In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
• Fold the egg whites into the batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
• Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Steps:

• For Buttermilk Glaze:.
• In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
• Bring to a boil.
• Cook 5 minutes, stirring occasionally.
• Remove from heat and stir in vanilla.
• Set aside until cake is baked.
• For cake:.
• Preheat oven to 350.
• Generously grease a 9x13 baking dish or 2 9" cake pans.
• Sift flour, baking soda, cinnamon and salt together.
• Set aside.
• In large bowl, beat eggs.
• Add oil, buttermilk, sugar and vanilla and mix well.
• Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
• Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
• Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
• Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
• For Frosting:.
• In large bowl, cream butter and cream cheese until fluffy.
• Add vanilla, powdered sugar, orange juice and orange peel.
• Mix until smooth.
• Frost cake and refrigerate until frosting is set.
• Serve cake chilled.