Yield: 16 Servings
|2 tablespoons||Sifted flour|
|3½ teaspoon||Baking powder|
|½ cup||Soft shortening|
|3 \N||Eggs (1/2 to 2/3 cup)|
|1 \N||Egg yolk; slightly beaten|
|¼ cup||Light corn syrup|
|2 \N||Egg whites (1/4 cup)|
WHITE MOUNTAIN FROSTING
From: wary@... (Pat Wary)
Date: Wed, 27 Jul 1994 00:55:54 GMT Heat oven to 350 F. Grease and flour 2 layer pans, 8 or 9 X 1½ inches or an oblong pan 13 X 9 ½ X 2 inches. Sift together flour, sugar, baking powder, and salt. Add shortening, milk, and flavoring. Beat 2 minutes, medium speed, on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add eggs. Beat 2 more minutes, scraping bowl frequently. Pour into prepared pans. Bake 8 inch layers 35-40 minutes, 9 inch layers 30-35 minutes, oblong 45-50 minutes or until cake tests done.
Cool. Fill with Cream Filling and finish with White Mountain Frosting.
CREAM FILLING: Mix sugar, cornstarch, salt in saucepan. Gradually stir in milk. Bring to boil over medium heat, stirring constantly. Boil 1 minute.
Remove from heat. Stir at least ½ of hot mixture into egg yolk. Blend into remaining mixture. Boil 1 minute more. Remove from heat. Blend in butter and vanilla. Cool, stirring occasionally.
WHITE MOUNTAIN FROSTING: Mix sugar, water, corn syrup in saucepan. Cover saucepan, bring to rolling boil. Remove cover and cook to 242 F or until syrup spins a 6-8 inch thread. Just before syrup is ready, beat egg whites till stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into beaten egg whites. Continue beating until frosting holds peaks. Blend in vanilla. When spreading on cake, make pretty swirls with spatula. Makes frosting for 2 8 or 9" layers or 13 X 9 inch oblong.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .