| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2 3/4 |
c |
Cake flour; sifted |
| 1/2 |
ts |
Salt |
| 4 |
ts |
Baking powder |
| 1 |
c |
Milk |
| 4 |
|
Egg whites |
INSTRUCTIONS
Recipe by: Shirley Schwaegerle
Preheat oven to 350 Cream shortening til light; gradually add 1 cup
sugar and cream til light and fluffy. Add vanilla and almond extracts. Sift
dry ingredients and add alternately with milk. Beat egg whites til frothy;
add 1/2 cup sugar and beat til stiff and shiny.
Fold egg whites into batter. Pour batter into 2 greased and floured 9"
cake pans. Bake at 350 for 25 to 30 minutes or cake tests done.
Posted to EAT-L Digest 25 Sep 96
Date: Thu, 26 Sep 1996 11:19:37 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“Either Jesus pays or you do”