Silver moon cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2⅔ | cup | Sifted cake flour |
| 3 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 5 | Egg whites; at room temp. | |
| ½ | cup | Sugar |
| ⅔ | cup | Shortening |
| 1 | teaspoon | Vanilla |
| 1¼ | cup | Sugar |
| 1 | cup | Milk |
| 1 | Complete white cake mix | |
Directions
From: Julie Sterchi <sterchi@...> Date: Wed, 21 Aug 1996 20:57:29 -0700 Preheat oven to 325 degrees. Grease 15 x 10" cake pan. Line with waxed paper; grease again. Sift together flour, baking powder, and salt 3 times.
In a small bowl, beat egg whites at high speed until foamy. Add ½ c.
sugar gradually, beating only until meringue will hold in soft peaks. In a *large* bowl, beat shortening and flavoring at medium speed till smooth and plastic. Turn to high speed and add 1¼ c. sugar gradually during 1 minute of beating. Scrape down bowl and beater well and beat 1 minute longer. Add flour mixture alternating with milk in small amounts, beating at low speed after each addition. Add first ¼ flour, beat; then add ⅓ milk and beat. Continue till all has been added. Add meringue and beat 1 minute more. In another bowl, mix the white cake mix according to package directions. Fold into original cake batter till completely integrated.
Bake at 325 degrees for 35-40 minutes (test with toothpick).
EAT-L Digest 20 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .