| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Plus |
| 2 |
tb |
Sifted flour |
| 1 1/2 |
c |
Sugar |
| 3 1/2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Soft shortening |
| 1 |
c |
Milk |
| 1 |
ts |
Flavoring |
| 3 |
|
Eggs (1/2 to 2/3 cup) |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch |
| 1/4 |
ts |
Salt |
| 1 |
c |
Milk |
| 1 |
|
Egg yolk; slightly beaten |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Sugar |
| 2 |
tb |
Water |
| 1/4 |
c |
Light corn syrup |
| 2 |
|
Egg whites (1/4 cup) |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
CREAM FILLING
WHITE MOUNTAIN FROSTING
From: wary@husky.bloomu.edu (Pat Wary)
Date: Wed, 27 Jul 1994 00:55:54 GMT
Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1 1/2 inches
or an oblong pan 13 X 9 1/2 X 2 inches. Sift together flour, sugar, baking
powder, and salt. Add shortening, milk, and flavoring. Beat 2 minutes,
medium speed, on mixer or 300 vigorous strokes by hand. Scrape sides and
bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl
frequently. Pour into prepared pans. Bake 8 inch layers 35-40 minutes, 9
inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done.
Cool. Fill with Cream Filling and finish with White Mountain Frosting.
CREAM FILLING: Mix sugar, cornstarch, salt in saucepan. Gradually stir in
milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Remove from heat. Stir at least 1/2 of hot mixture into egg yolk. Blend
into remaining mixture. Boil 1 minute more. Remove from heat. Blend in
butter and vanilla. Cool, stirring occasionally.
WHITE MOUNTAIN FROSTING: Mix sugar, water, corn syrup in saucepan. Cover
saucepan, bring to rolling boil. Remove cover and cook to 242 F or until
syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites
till stiff enough to hold a point. Pour hot syrup very slowly in a thin
stream into beaten egg whites. Continue beating until frosting holds
peaks. Blend in vanilla. When spreading on cake, make pretty swirls with
spatula. Makes frosting for 2 8 or 9" layers or 13 X 9 inch oblong.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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