AuthorRetroRuth
From Adventures in Cake Craft by Ann Pillsbury, 1948
For information on the Pillsbury "Quick Mix" method, go here.
[cooked-sharing]
Sift together cake flour, baking powder, salt, and sugar. Add shortening and milk. Beat for 2 minutes until batter is well-blended and glossy. (If an electric mixer is used, beat at low to medium speed for same period of time.)
Add vanilla, almond extract, and egg whites. Beat for 2 minutes. Pour batter into two lightly greased, floured 8-inch square layer cake pans, or 9-inch round layer cake pans.
Bake in a 350-degree oven for 35 to 40 minutes. Frost cooled cake with Fluffy White Frosting and sprinkle with coconut.
Pour batter into lightly greased, floured 14x10x2 inch loaf pan. Bake in a 350-degree oven for 40 to 45 minutes.
Combine egg whites, sugar, light corn syrup, salt and cream of tartar. Place in top of double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water. Add vanilla; continue beating until thick enough to spread.
Ingredients
Directions
Sift together cake flour, baking powder, salt, and sugar. Add shortening and milk. Beat for 2 minutes until batter is well-blended and glossy. (If an electric mixer is used, beat at low to medium speed for same period of time.)
Add vanilla, almond extract, and egg whites. Beat for 2 minutes. Pour batter into two lightly greased, floured 8-inch square layer cake pans, or 9-inch round layer cake pans.
Bake in a 350-degree oven for 35 to 40 minutes. Frost cooled cake with Fluffy White Frosting and sprinkle with coconut.
Pour batter into lightly greased, floured 14x10x2 inch loaf pan. Bake in a 350-degree oven for 40 to 45 minutes.
Combine egg whites, sugar, light corn syrup, salt and cream of tartar. Place in top of double boiler over rapidly boiling water and beat with rotary beater until mixture stands in peaks. Remove from boiling water. Add vanilla; continue beating until thick enough to spread.
