Saturday, February 19, 2011

My favorite Birthday Cake... with 7 Minute Icing

I took this from my mother's family cookbook. This is what at 42, I still ask for every year on my birthday!

(Lillian Ross from Antioch Church of Christ)
4 large eggs separated
1 tsp. vanilla
1/4 cup water
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup pastry flour (1 rounded cup)
1/3 cup sugar

Beat egg whites moderately stiff, add 1/3 cup of sugar, set egg whites aside while beating yolks and water. Beat yolks and water till light, add 1 cup of sugar and beat more (about 10 minutes in all). Add vanilla and fold in flour sifted with baking powder and salt. Then fold in egg whites. Put mixture in pans that have been greased and floured only on the bottom. Bake 350 degrees oven for 20-25 minutes in 2 (9 inch) pans. Invert on cookie racks to cool. When cool remove from pans by cutting around the edges. Split layers with a large knife.

Beat a 1 pint of whipping cream, add 2/3 cup powdered sugar and 1 tsp. vanilla. Spread cream mixture between stacked cake layers. Refrigerate while making the next step.

Make 7 minute icing (See icing) and cover outside of cake. Melt 3 T. or 3 squares of chocolate, 1 T. butter and a little wax. Pat on cake with a pastry brush until cake is completely covered with a layer of bitter chocolate. Refrigerate until served.

2 unbeaten egg whites
1 1/2 cup sugar
1/3 cup cold water
dash of salt
1/4 tsp. cream of tarter or 2 tsp. light corn syrup

Put ingredients in a double boiler that the water is boiling. Beat with a electric mixer for 8 minutes. (I have found I have better results going the full eight minutes. Use a timer also.) Then add 1 tsp. vanilla and mix. It is ready to put on a cooled cake.

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