WHITE FROSTING
Measure flour, baking powder and salt; sift together three times. Cream
butter; add 1 c. sugar, blending well. Beat egg whites until fluffy; add
remaining sugar gradually, beating until stiff peaks form. Add flavorings
to milk; add milk mixture alternately with flour mixture to creamed
mixture. Beat well; fold egg white mixture into batter. Pour batter into
three greased 8" round pans; bake at 350 degrees for 25-30 min. Cool on
cake racks.
White Frosting: Combine sugar, water and vinegar in heavy saucepan; cook
over medium heat, stirring constantly, until clear. Cook, without stirring,
to 242 degrees on candy thermometer or until mixture forms thin threads
when dropped from a spoon. Beat egg whites until stiff; add hot syrup,
beating constantly. Continue beating until frosting holds shape; add
vanilla. Spread frosting between cake layers, topping with coconut.
Sprinkle coconute all over.
Posted to Bakery-Shoppe Digest V1 #418 by slea@hightowerservices.com (Shawn
Zehnder Lea) on Nov 26, 1997
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