INGREDIENTS

INSTRUCTIONS

1. Stir the hot water and the confectioner's sugar, then boil in a covered
pan until the sugar is dissolved. 2. Place the unbeaten egg white, cream of
tartar, and salt in a small mixing bowl. Add the hot sugar syrup. Beat
these ingredients at high speed until the icing is the right consistency to
spread, 3 to 4 minutes. While beating, add the 1 teaspoon vanilla.
It might be necessary to double this recipe to cover a 9" round tube cake
completely. On page 721, the authors recommend that 3 cups icing be used to
cover the top and sides of a 9 or 10-inch tube cake. Unfortunately, the
recipe text does not include the amount of icing produced, and I keep
forgetting to measure before having my husband cover the cake with icing.
Last time I made this, I did cook a double batch, and there was at least
1/2 cup of icing left over (and thrown out) after the cake was completely
covered, but if we had been making a layered cake, the amount would have
been just right.
The single recipe contains about 500 Calories but is very low in fat.
OPTIONAL: Melt 2 ounces chocolate (semi-sweet, non-dairy) and spread with a
broad knife or spatula over the white icing, once that icing has set. Allow
several hours for the chocolate to harden. To speed this up, refrigerate
the cake after applying the chocolate. This is not recommended for use in
damp hot weather.
NOTES : Since I'm allergic to corn, which is used in confectioner's sugar
(also called icing sugar), I measure 1 cup of superfine sugar (also called
berry sugar) into a small food processor and process for a few minutes to
grind the sugar to a fine texture, similar to confectioner's sugar.
Recipe by: The Joy of Cooking, 1975, p. 727
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Feb 4,
1999, converted by MM_Buster v2.0l.

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