| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
|
|
<x-rich><flushright>1 cup marg; I used pareve marg |
| 2 |
|
Cups sugar |
| 3 |
|
Cups sifted cake flour |
| 3 |
|
Teaspoons baking powder |
| 1/2 |
|
Teaspoon salt |
| 4 |
|
Eggs |
|
1 |
teaspoon vanilla extract |
INSTRUCTIONS
1 cup pareve milk, I used Rich's Coffee Whitener (available in Fat Free,
too).
1/2 teaspoon almond extract
</flushright></x-rich><x-rich><flushright>This recipe is from the back of a
"Swans Down" flour box.......
I love baking with this flour......it's pre-sifted, soft and easy to work
with.
I DO re-sift though........just to be sure!!!
<flushright>1. Cream marg. Gradually add sugar, creaming till light and
fluffy.
2. Sift flour with baking powder and salt.
3. Add eggs one at a time to creamed mixture, beating well after each
addition.
4. Add flour mixture alternately with pareve milk and flavorings, beating
after each
addition until smooth.
5. Pour batter into three greased and floured round 9 inch layer pans.
6. Bake at 350* F., for 25 to 30 minutes. Cool in pans 10 minutes.
NOTE: I made one huge sheet cake from this.........baked for 45 minutes, in
a huge
rectangular pan. Cake came out looking and smelling great!
To be frosted tomorrow, ready for Shabbat.(Use your favorite frosting
recipe......
remember, this is a big cake!)
Posted to JEWISH-FOOD digest by Barry Shub <shubbse@bellsouth.net> on Oct
21, 1998, converted by MM_Buster v2.0l.
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