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What became associated with the name White Mountain Cake was a white layer cake, lemon flavoring, and frosting between the layers and covering the whole cake. Today, it is our most common type of cake which we call a Layer Cake also referred to as the Birthday Cake.
2 1 ⁄ 4 cups (16 oz.) sugar 2 1 ⁄ 2 tsp. baking powder 3 ⁄ 4 tsp. Diamond Crystal kosher salt (half as much if iodized) 1 cup (8 1/2 oz.) egg whites (from 8 large eggs), brought to about 70°F 2 tbsp. (1 oz.) vanilla extract 1 tsp. almond extract 2 cups (16 oz.) cultured low-fat buttermilk, brought to about 70°F
It became a White Mountain Cake when it was baked in layers. Layer cakes were ordinarily made as a single cake and split horizontally after it was baked. The Orange Cake recipe said to “Bake and split the same as cream pies.” Cream pies were cakes split into two layers and filled with a flavored custard cream filling. Hence, the name “cream pies”.
History of White Mountain Icing / Frosting. Early icing / frosting recipes were uncooked, flavored meringues. A typical icing was an egg white beaten stiff with a cup of powdered sugar and flavoring. The second generation of frosting / icing involved cooking.
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