| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 2 2/3 |
c |
Sifted cake flour |
| 3 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 5 |
|
Egg whites; at room temp. |
| 1/2 |
c |
Sugar |
| 2/3 |
c |
Shortening |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Milk |
| 1 |
|
Complete white cake mix |
INSTRUCTIONS
From: Julie Sterchi <sterchi@WABASH.NET>
Date: Wed, 21 Aug 1996 20:57:29 -0700
Preheat oven to 325 degrees. Grease 15 x 10" cake pan. Line with waxed
paper; grease again. Sift together flour, baking powder, and salt 3 times.
In a small bowl, beat egg whites at high speed until foamy. Add 1/2 c.
sugar gradually, beating only until meringue will hold in soft peaks. In a
*large* bowl, beat shortening and flavoring at medium speed till smooth and
plastic. Turn to high speed and add 1 1/4 c. sugar gradually during 1
minute of beating. Scrape down bowl and beater well and beat 1 minute
longer. Add flour mixture alternating with milk in small amounts, beating
at low speed after each addition. Add first 1/4 flour, beat; then add 1/3
milk and beat. Continue till all has been added. Add meringue and beat 1
minute more. In another bowl, mix the white cake mix according to package
directions. Fold into original cake batter till completely integrated.
Bake at 325 degrees for 35-40 minutes (test with toothpick).
EAT-L Digest 20 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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