Yield: 16 Servings
|½ cup||Butter; DO NOT substitute|
|2 tablespoons||Boiling water|
|3 cups||Cake flour; sifted|
|1 cup||Cold water|
|1 teaspoon||Vanilla extract|
|4||Egg whites; unbeaten|
|2 teaspoons||Baking powder; PEERLESS ICING-|
|2||Egg whites; unbeaten|
|5 tablespoons||Cold water|
|1 tablespoon||Light corn syrup|
|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@...>