Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Cake flour, or 2 cups all |
| Purpose flour | |
| 1 teaspoon | Salt |
| ½ cup | Shortening |
| 1 teaspoon | Vanilla |
| 1½ cup | Sugar |
| 1 cup | Milk |
| 3½ teaspoon | Baking powder |
| 4 | Egg whites |
| Icing: | |
| ½ cup | Water |
| 1 teaspoon | Vanilla |
| 9 cups | Sifted confectioner's sugar |
| (about 2 lbs) | |
| ½ cup | Light corn syrup |
| ½ teaspoon | Almond extract |
Grease & flour a 15½ by 10 ½ by 1" jelly roll pan. Measure flour, sugar, baking powder, salt, shortening, milk & vanilla into a large mixer bowl. Blend ½ minute on low speed, scraping bowl constantly.
Beat 2 minutes at high speed, scraping occasionally. Add egg whites & beat 2 minutes on high, scraping occasionally. Pour into pan, & bake in a pre-heated 350F oven for 25 minutes. Cool. Cut into small squares, rounds, diamonds, etc. Glaze pieces by placing upside down, a few at a time, on a wire rack over a large bowl or baking dish.
Pour icing over top so entire cake is covered at one time. Icing that drips off can be reheated & reused. Decorate tops with candy toppings or decorator's icing.
Icing: Combine ingredients in top of a double boiler & heat over boiling water just to lukewarm. Remove from heat, leaving icing over hot water to keep it thin. Tint if desired with food coloring. If necessary add a few drops of water to obtain desired consistency.
Pastry:
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