| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 1 | Servings | |
INGREDIENTS
| 2 1/4 | c | Cake flour, or 2 cups all |
| Purpose flour | ||
| 1 | ts | Salt |
| 1/2 | c | Shortening |
| 1 | ts | Vanilla |
| 1 1/2 | c | Sugar |
| 1 | c | Milk |
| 3 1/2 | ts | Baking powder |
| 4 | Egg whites | |
| Icing: | ||
| 1/2 | c | Water |
| 1 | ts | Vanilla |
| 9 | c | Sifted confectioner's sugar |
| (about 2 lbs) | ||
| 1/2 | c | Light corn syrup |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
Grease & flour a 15 1/2 by 10 1/2 by 1" jelly roll pan. Measure flour, sugar, baking powder, salt, shortening, milk & vanilla into a large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes at high speed, scraping occasionally. Add egg whites & beat 2 minutes on high, scraping occasionally. Pour into pan, & bake in a pre-heated 350F oven for 25 minutes. Cool. Cut into small squares, rounds, diamonds, etc. Glaze pieces by placing upside down, a few at a time, on a wire rack over a large bowl or baking dish. Pour icing over top so entire cake is covered at one time. Icing that drips off can be reheated & reused. Decorate tops with candy toppings or decorator's icing. Icing: Combine ingredients in top of a double boiler & heat over boiling water just to lukewarm. Remove from heat, leaving icing over hot water to keep it thin. Tint if desired with food coloring. If necessary add a few drops of water to obtain desired consistency. Pastry: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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