White Cold Water Cake



  • 4 large egg whites
  • 2 teaspoons baking powder (8 grams)
  • 2 cups sugar
  • 1/2 cup shortening*
  • 1 cup cold water
  • 1 teaspoon vanilla
  • 2 1 /2 cups all purpose flour  (350 grams)
  • 1/2 teaspoon salt


  • 2 large egg whites (unbeaten)
  • 1 ½ cups granulated sugar
  • ⅓ cup cold water
  • ¼ teaspoon cream of tartar (or 1 teaspoon corn syrup)
  • 1 teaspoon vanilla extract


  • Grease and flour 2 8″ round cake pans. Preheat the oven to 350º Fahrenheit.
  • In the bowl of a stand mixer, beat egg whites with baking powder until stiff peaks form.
  • In a separate bowl, cream sugar with shortening until smooth.
  • Add cold water, vanilla, flour, and pinch of salt. Mix well.
  • Fold in whipped egg whites gently. Make sure they are completely incorporated.
  • Pour batter into prepared cake pans. Bake for 30 minutes or until the cake tests done.
  • Allow the cakes to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.


  • Combine the egg whites, sugar, water and cream of tartar in the top of a double boiler. (Or you can use a heat safe glass bowl.) Mix thoroughly.
  • Boil water a couple inches of water in the bottom of a double boiler over medium heat.
  • Place the top pan over boiling water and beat constantly using a high powered hand mixer until mixture holds a peak. This will take at least 7 minutes. The mixture will get fluffy, bright white and thick.
  • Remove the pan or bowl from the heat. Take the top double boiler (or bowl) off the bottom.
  • Add vanilla and beat again until thick enough to spread.
  • Makes 5-6 cups of frosting.


  • Place one cake layer on a cake plate.
  • Frost with frosting.
  • Place the second cake layer on top.
  • Frost the top and outsides of the cake.
  • Decorate as desired.
  • Store this cake in the refrigerator.

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