Yield: 12 Servings
|2 cups||Cake flour, sifted|
|2½ teaspoon||Baking powder|
|½ teaspoon||Lemon extract|
|1½ teaspoon||Almond extract|
|3||Egg white; unbeaten|
|2||Egg white; unbeaten|
|5 tablespoons||;Water, cold|
|2||Marshmallow; cut in eighths|
|1 teaspoon||Corn syrup, light|
|10 Luscious New Cakes, n.d.|
|from *Cakes Men Like*|
|by Benjamin Darling|
CHERRY FLUFF FROSTING
*Drain cherries well, reserving juice; chop very finely.
Sift the flour, sugar, baking powder, and salt into the mixing bowl.
Drop in the shortening, add the milk, lemon extract, and almond extract and beat 200 strokes. Scrape the bowl and spoon often while mixing. Add egg whites and beat 250 strokes. Add the chopped cherries and blend. Bake in two greased and floured deep 8" layer cake pans at 350 F. for 25 to 35 minutes. Cool on a wire rack. When cool, frost with Cherry Fluff Frosting.
Cherry Fluff Frosting: Put egg whites, sugar, reserved cherry juice, corn syrup, and salt in the top of a double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with a rotary egg beater until the mixture will hold a peak (about seven minutes). Remove from hot water, add vanilla and almond extracts and marshmallows and beat until cool and thick enough to spread. Double the recipe to make enough frosting for the sides, too.