Heavenly white cake

Yield: 16 Servings

Measure 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

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@...>

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