| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
16 |
Servings |
INGREDIENTS
|
|
Jolly mdfd30e- |
| 1/2 |
c |
Butter; DO NOT substitute |
|
|
Margarine |
| 1/2 |
ts |
Salt |
| 2 |
c |
Sugar |
| 2 |
tb |
Boiling water |
| 3 |
c |
Cake flour; sifted |
| 1 |
c |
Cold water |
| 1 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
| 4 |
|
Egg whites; unbeaten |
| 2 |
ts |
Baking powder; PEERLESS ICING- |
| 2 |
|
Egg whites; unbeaten |
| 1 1/2 |
c |
Sugar |
| 5 |
tb |
Cold water |
| 1 |
tb |
Light corn syrup |
| 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
| 1/2 |
ts |
Orange extract |
INSTRUCTIONS
Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake
pans.
In a large bowl, cream butter, salt and sugar. Add hot water. Beat until
fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water,
milk and vanilla. Add flour to creamed mixture alternately with water-milk
mixture; start and end with flour. Blend well after each addition; beat
hard for 2 minutes after the last addition. In a small bowl, beat egg
whites until foamy. Gradually beat in baking powder, and continue to beat
until stiff peaks form. Use a large rubber spatula to gently fold into
prepared batter until well blended.
Pour into prepared pans. Bake 30-35 minutes, or until cake tests done.
Cool cake in pans 10 minutes before turning out onto cooling racks. When
cake is cool, frost. Peerless Icing. In the top of a double boiler, combine
egg whites, cold water, syrup and salt. Use a rotary beater to beat
thoroughly. Place over rapidly boiling water, and continue to beat for 7
minutes. Remove from heat. Add vanilla, almond and orange extracts. Beat
until icing is cool, thick and of spreading consistency. As light as a
cloud.....Wis/Gramma, 8/22/95.
Posted to EAT-L Digest 25 Sep 96
Date: Thu, 26 Sep 1996 11:19:37 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“If you want to be a leader, you must serve.”