| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
12 |
Servings |
INGREDIENTS
| 8 |
|
Egg whites |
| 2 1/2 |
c |
Sugar |
| 1 |
c |
Shortening |
| 1 1/2 |
c |
Milk |
| 4 |
c |
Sifted cake flour |
| 4 |
ts |
Baking powder |
| 1 |
ts |
Almond extract |
| 6 |
|
Egg yolks |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Lemon juice |
| 2 |
c |
Sugar |
INSTRUCTIONS
FILLING
Sift flour once, measure 4 cups; add baking powder and sift together 3
times. Cream shortening, add sugar gradually; cream together until light
and fluffy. Add flour alternately with milk, a small amount at a time,
beating after each addition, until smooth. Add almond extract. Beat egg
whites until they hold up in moist peaks. Stir quickly but thoroughly into
batter. Bake in 4 greased, floured 9 inch layer pans in a 375 degree oven
for 20 to 25 minutes. Cover with desired filling. This recipe can be used
as two layer cakes.
To make filling: Melt butter in double boiler; add sugar. Slowly add the
beaten egg yolks. Cook in double boiler until it begins to thicken, then
add lemon juice. Continue cooking until it is as thick as cream. Remove
from heat; beat until thick. Spread on cold cake.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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