| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Toronto |
Pies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Milk; scalded, heated till bubbles appear around edges |
| 2 |
tb |
Butter |
| 1 |
c |
Cake and pastry flour |
| 1 1/4 |
ts |
Baking powder Salt |
| 2 |
|
Eggs |
| 2/3 |
c |
Granulated sugar |
| 1/4 |
ts |
Vanilla |
|
|
Raspberry jam |
|
|
Icing sugar |
INSTRUCTIONS
Grease a 9 inch round layer cake pan and line with wax paper. Combine
scalded milk and butter. Sift or blend together flour, baking powder and
salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated
sugar and vanilla. With mixer at high speed beat eggs and sugar for 1
minute. Fold in dry ingredients and then stir in hot milk mixture. Turn
into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or
until cake springs back when lightly touched. Cool in pan. When almost
cool, loosen edges and remove from pan. Spilt into two layers, sandwich
together with raspberry jam and sprinkle icing sugar on top. MAKES: 1 CAKE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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