Recipe - Heavenly White Cake

Jolly mdfd30e
One half cup Butter; DO NOT substitute
Margarine
One half teaspoon Salt
2 cup Sugar
2 tablespoon Boiling water
3 cup Cake flour; sifted
1 cup Cold water
1 tablespoon Milk
1 teaspoon Vanilla extract
4 Egg whites; unbeaten
2 teaspoon Baking powder; PEERLESS
ICING
2 Egg whites; unbeaten
1 One half cup Sugar
5 tablespoon Cold water
1 tablespoon Light corn syrup
One half teaspoon Salt
1 One half teaspoon Vanilla extract
1 teaspoon Almond extract
One half teaspoon Orange extract

Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9inch cake
pans.

In a large bowl, cream butter, salt and sugar. Add hot water. Beat until
fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water,
milk and vanilla. Add flour to creamed mixture alternately with watermilk
mixture; start and end with flour. Blend well after each addition; beat
hard for 2 minutes after the last addition. In a small bowl, beat egg
whites until foamy. Gradually beat in baking powder, and continue to beat
until stiff peaks form. Use a large rubber spatula to gently fold into
prepared batter until well blended.

Pour into prepared pans. Bake 3035 minutes, or until cake tests done.
Cool cake in pans 10 minutes before turning out onto cooling racks. When
cake is cool, frost. Peerless Icing. In the top of a double boiler, combine
egg whites, cold water, syrup and salt. Use a rotary beater to beat
thoroughly. Place over rapidly boiling water, and continue to beat for 7
minutes. Remove from heat. Add vanilla, almond and orange extracts. Beat
until icing is cool, thick and of spreading consistency. As light as a
cloud.....Wis/Gramma, 8/22/95.

Posted to EATL Digest 25 Sep 96

Date: Thu, 26 Sep 1996 11:19:37 0500

From: LD Goss ldgoss@METRONET.COM