Yield: 16 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Jolly mdfd30e- |
| ½ cup | Butter; DO NOT substitute |
| \N \N | 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 \N | Egg whites; unbeaten |
| 2 teaspoons | Baking powder; PEERLESS ICING- |
| 2 \N | 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 |
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@...>