Mr. Bill'S Pearly Gate Cake
A moist, flavorful layered cake with almond and lemon extracts, perfect for special occasions or teatime, offering a delightful balance of sweetness and citrus notes.
Ingredients
Instructions
- Blend shortening and sugah with a mixer until smooth.
- Sift flour, baking powder, and salt three times to ensure even mixing.
- Alternately add flour mixture and lukewarm water (2 tablespoons at a time) to the sugah mixture, mixing well after each addition.
- Add half of the egg whites to the batter and mix thoroughly.
- Continue adding the remaining flour mixture and water alternately until all are incorporated.
- Add the remaining egg whites, almond extract, and lemon extract; mix until smooth.
- Pour the batter into three 9-inch layer pans.
- Bake at 325°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes completely and frost with your favorite icing.
Tips & Substitutions
For a lighter cake, ensure that the egg whites are whipped to stiff peaks before folding them into the batter. If almond extract isn't available, substitute with vanilla extract for a different flavor profile. Additionally, using cake flour instead of all-purpose flour can result in a tender crumb. Remember to sift the dry ingredients thoroughly to avoid clumps.
Serving Suggestions
This cake pairs beautifully with a light frosting, such as whipped cream or a citrus glaze, to complement its flavors. Serve with a side of Alabama Salad for a refreshing contrast, or enjoy it alongside a cup of tea or coffee. It also makes a delightful dessert for celebrations or casual gatherings.
Storage & Reheating
To store leftovers, wrap the cake layers tightly in plastic wrap and place them in an airtight container. They can be kept at room temperature for up to 3 days or refrigerated for up to a week. When ready to serve, let the cake come to room temperature for the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mr. Bill'S Pearly Gate Cake contains roughly 3 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will give the cake a richer flavor and a denser texture. However, the original recipe relies on egg whites for a lighter, airy cake. If you prefer a richer cake, you can experiment with using whole eggs but adjust the baking time accordingly.
Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Once cooled, wrap each layer in plastic wrap and freeze for up to 3 months. When ready to serve, thaw them in the refrigerator overnight and frost as desired for a fresh taste.
What type of icing works best with this cake?
A light buttercream or cream cheese frosting complements the airy texture of the cake perfectly. For a refreshing twist, consider a lemon or orange glaze to enhance the citrus notes. You can also browse more American recipes for icing ideas that pair well with this cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).