Ingredients
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 3/4 cups
- Baking powder: 2 1/2 teaspoons
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Vegetable shortening: 1/4 cup
- Cucumber water: 1 cup (made from blending and straining 1/2 large cucumber)
- Egg whites: 4 large
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a large bowl, combine flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter, shortening, and cucumber water to the dry ingredients. Beat with an electric mixer on low speed until moistened, then beat on medium speed for 2 minutes.
- Step 4: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter in two additions, being careful not to overmix. Stir in the vanilla extract.
- Step 5: Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Frost with Ermine frosting (recipe not included – requires further search for recipe).
Notes
- Store leftover cake in an airtight container at room temperature to maintain its delicate moisture.
- Gently warm individual slices in the microwave for a few seconds to enhance the soft texture, but avoid overheating.
- Serve this refreshing cake with a dollop of whipped cream and thin slices of cucumber for a delightful contrast.
- For an extra subtle cucumber flavor, let the cucumber water sit for an hour before using it in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American