Yield: 1 Servings
|2¼ cup||Cake flour, or 2 cups all|
|\N \N||Purpose flour|
|3½ teaspoon||Baking powder|
|4 \N||Egg whites|
|9 cups||Sifted confectioner's sugar|
|\N \N||(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.