| 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
<cen17268@centuryinter.net> on Jan 16, 1998
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