Heavenly white cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Jolly mdfd30e- | ||
| ½ | cup | Butter; DO NOT substitute |
| Margarine | ||
| ½ | teaspoon | Salt |
| 2 | cups | Sugar |
| 2 | tablespoons | Boiling water |
| 3 | cups | Cake flour; sifted |
| 1 | cup | Cold water |
| 1 | tablespoon | Milk |
| 1 | teaspoon | Vanilla extract |
| 4 | Egg whites; unbeaten | |
| 2 | teaspoons | Baking powder; PEERLESS ICING- |
| 2 | Egg whites; unbeaten | |
| 1½ | cup | Sugar |
| 5 | tablespoons | Cold water |
| 1 | tablespoon | Light corn syrup |
| ½ | teaspoon | Salt |
| 1½ | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
| ½ | teaspoon | Orange extract |
Directions
Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.
In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended.
Pour into prepared pans. Bake 30-35 minutes, or until cake tests done.
Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. Peerless Icing. In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts. Beat until icing is cool, thick and of spreading consistency. As light as a cloud.....Wis/Gramma, 8/22/95.
Posted to EAT-L Digest 25 Sep 96 Date: Thu, 26 Sep 1996 11:19:37 -0500 From: LD Goss <ldgoss@...>