| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Butter or margarine; softened |
| 2 | c | Sugar |
| 3 1/2 | c | Sifted cake flour |
| 1 | tb | Baking powder |
| 1 | pn | Salt |
| 1 | c | Milk |
| 1 | ts | Vanilla |
| 3 | Egg whites | |
| 2/3 | c | Butter or margarine; softened |
| 2 1/2 | c | Sifted powdered sugar |
| 1/4 | c | Light rum |
| 2 | c | Sugar |
| 2 | Egg whites | |
| 1 | c | Water |
| 1 1/2 | ts | Light rum |
INSTRUCTIONS
FILLING FROSTING (from The Southern Heritage Cakes Cookbook, 1983) Method: Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites until stiff peaks form; fold into batter. Spoon batter into 2 waxed paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers of cake and chill. Spread top and sides of cake with frosting. Yield: one 2-layer cake. Filling: Combine all ingredients, beating until smooth. Chill. Yield: about 1 1/2 cups Frosting: Combine sugar and egg whites (at room temperature) in top of a double boiler; add water, and beat on low speed of electric mixer for 30 seconds or just until blended. Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form. Remove from heat. Add rum, and beat 2 additional minutes or until frosting is thick enough to spread. Yield: enough for one 2-layer cake Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <[email protected]> on Jan 16, 1998
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