| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
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
Grease 15 x 10" cake pan. Line with waxed paper. Grease paper. Preheat oven
to
325 degrees. Sift together flour, baking powder, and salt 3 times
(!). In small mixer bowl, beat egg whites at high speed until foamy. Add
1/2 c. sugar gradually, beating only until meringue will hold soft peaks.
In *large* mixer bowl, beat shortening and flavoring at medium speed until
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 white cake mix according to
package directions. Fold into original cake batter until completely
integrated. Pour into prepared cake pan and bake at 325 degrees for 35-40
minutes. Test with toothpick.)
NOTES : Like a bakery Cake!
Posted to EAT-L Digest 19 Feb 97 by Dot McChesney <jrjet@MTCO.COM> on Feb
20, 1997.
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