Easter Cake
Source of Recipe
Tim Culey
Recipe Introduction
This makes a nice touch at Easter or as a lovely spring cake.
List of Ingredients
1/2 cup water
1 1/2 cups white sugar
12 eggs
1 teaspoon salt
1 teaspoon cream of tartar
2 cups cake flour
1 teaspoon almond flavoring
1 teaspoon orange flavoring
Recipe
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a saucepan over medium heat combine the water and the white sugar,
boil until mixture spins a thread approximately 225 deg. F (110 deg. C)
3 Beat egg whites, salt and cream of tartar until light and fluffy but not
stiff. Add hot syrup slowly to egg whites, beating until cool.
4 Beat egg yolks until thick and lemon colored. Stir 1/3 cup of the egg
whites into the beaten egg yolks.
5 Sift 1 cup flour over the egg whites and gently fold in. Add almond
flavoring.
6 Sift remaining flour over egg yolks and fold in orange flavoring. Spoon
egg white batter and egg yolk batter alternately into one ungreased 9 inch
tube pan.
7 Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool frost with
yellow tinted Seven Minute Frosting
+ + + + + + +
Seven Minute Frosting
2 egg whites
1 1/2 cups white sugar
1/3 cup cold water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla extract
Directions:
1 Put egg whites, sugar, water and syrup in top of double boiler. Beat
until mixed well. Place over rapidly boiling water. Beat constantly with
electric beater while it cooks for 7 minutes or until it will stand in
peaks when beater is raised. Remove from heat. Add vanilla. Beat. Fills and
frosts 2 layer cake, 8 or 9 inch
|
|
member logon
