Cake:
1/4 c Butter
1 c Sugar
2 Eggs
1 3/4 c Flour; Unsifted
2 1/4 ts Baking Powder
1/2 ts Salt
3/4 c Milk
1 ts Vanilla Extract
Frosting:
1 Egg White
3 tb Water
1 tb Light Corn Syrup
1 c Sugar
1/8 ts Salt
1 ts Vanilla Extract
INSTRUCTIONS for cake: Cream butter until smooth. Gradually add sugar and
beat until light and fluffy. Add eggs, one at a time, beating well after
each addition. Sift flour, baking powder and salt together. Add to
creamed mixture alternately with milk, beginning and ending with flour.
Stir in vanilla. Put batter into two greased 8-inch layer pans lined with
paper (or spray pans with Baker’s Joy). Bake at 375F for 20-25 minutes.
Frost with Seven-Minute Frosting.
Seven-Minute Frosting: Heat water to boiling in the lower part of double
boiler. Water in lower part should surround upper part. Place water, egg
white, syrup, sugar and salt in upper part of double boiler. Beat the
mixture with a rotary egg beater or electric beater, rapidly at first, then
steadily and continuously for about 7 minutes. Keep water boiling in lower
part of double boiler during the beating. Remove from heat, pour out hot
water and fill with cold water, and replace upper part of double boiler.
Allow mixture to stand for 5 minutes. Add vanilla and stir.
Frosting Variations: Brown Sugar Frosting: Substitute 1 cup firmly packed
brown sugar for white sugar; use 2 tablespoons water in place of 3
tablespoons. Omit corn syrup.
Fruit and Nut Frosting: Add 1/2 cup nuts, figs, dates or seedless raisins,
or a combination of these when adding vanilla.
Coconut Frosting: Coconut may be mixed with frosting or sprinkled on the
top.
Yields
12 Servings
