Jolly mdfd30e-
1/2 c Butter; DO NOT substitute
Margarine
1/2 ts Salt
2 c Sugar
2 tb Boiling water
3 c Cake flour; sifted
1 c Cold water
1 tb Milk
1 ts Vanilla extract
4 Egg whites; unbeaten
2 ts Baking powder; PEERLESS
-ICING-
2 Egg whites; unbeaten
1 1/2 c Sugar
5 tb Cold water
1 tb Light corn syrup
1/2 ts Salt
1 1/2 ts Vanilla extract
1 ts Almond extract
1/2 ts Orange extract
Cake. Preheat oven to 350 degrees. Grease and flour 2 round 9-inch 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 water-milk
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 30-35 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.
Yields
16 Servings
