Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Lady Baltimore Cake 3.2 (107) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch cake This delicious Lady Baltimore cake recipe is from "I Like You," by Amy Sedaris. Ingredients Nonstick vegetable cooking spray 3 cups cake flour (not self-rising) 4 teaspoons baking powder Pinch salt 1 ⅓ cups milk 2 tablespoons pure vanilla extract ¾ cup shortening 1 cup plus 3 tablespoons sugar 6 large egg whites Lady Baltimore Frosting and Filling Directions Preheat oven to 375 degrees. Spray two 8-by-2-inch round cake pans with cooking spray and line with parchment paper rounds; set aside. Sift together flour, baking powder, and salt into a medium bowl; set aside. In a 2-cup glass measuring cup, stir together milk and vanilla; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the shortening and 1 cup sugar. With mixer on low speed, add flour mixture in three parts, alternating with milk mixture and beginning and ending with flour; beat until just combined. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 3 tablespoons sugar; beat on high speed until stiff, glossy peaks form. Do not overbeat. Gently fold a third of the egg-white mixture into the flour mixture until combined. Gently fold in remaining egg whites. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted into centers comes out clean, about 25 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto wire rack; peel off parchment. Re-invert cakes and let them cool completely, top sides up. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with the filling. Top with the remaining layer, bottom side up. Spread entire cake with frosting; remove parchment paper strips. Rate it Print