| 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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