Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter or margarine; softened |
| 2 cups | Sugar |
| 3½ cup | Sifted cake flour |
| 1 tablespoon | Baking powder |
| 1 pinch | Salt |
| 1 cup | Milk |
| 1 teaspoon | Vanilla |
| 3 \N | Egg whites |
| ⅔ cup | Butter or margarine; softened |
| 2½ cup | Sifted powdered sugar |
| ¼ cup | Light rum |
| 2 cups | Sugar |
| 2 \N | Egg whites |
| 1 cup | Water |
| 1½ teaspoon | Light rum |
FILLING
FROSTING
(from The Southern Heritage Cakes Cookbook, 1983) Method: Cream butter; gradually add sugar, beating well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla. Beat egg whites until stiff peaks form; fold into batter. Spoon batter into 2 waxed paper-lined and greased 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread filling between layers of cake and chill. Spread top and sides of cake with frosting. Yield: one 2-layer cake.
Filling: Combine all ingredients, beating until smooth. Chill. Yield: about 1½ cups
Frosting: Combine sugar and egg whites (at room temperature) in top of a double boiler; add water, and beat on low speed of electric mixer for 30 seconds or just until blended. Place over boiling water; beat constantly on high speed of electric mixer about 7 minutes or until stiff peaks form.
Remove from heat. Add rum, and beat 2 additional minutes or until frosting is thick enough to spread. Yield: enough for one 2-layer cake Posted to JEWISH-FOOD digest Volume 98 #027 by Minelle Paloff <cen17268@...> on Jan 16, 1998