Ingredients
Directions
Makes 1 (3-layer) cake. Recipe is from Anne Wood
Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans. Cream butter and sugar until smooth and fluffy. Add egg yolks and mix well. In a separate bowl, sift flour and baking powder. Add small amount of flour to the butter, sugar and eggs and mix well. Add a small amount of the milk and the vanilla and mix well. Alternate adding small amounts of flour and milk and continue beating until fluffy. In a separate bowl, beat egg whites until they form peaks. Fold the egg whites into the batter. Pour batter into cake pans and bake 30 minutes or until toothpick comes out clean.
Seven-Minute Frosting
Recipe is from 1974 Sunbeam Hand-Mixer recipe book.
2 egg whites
1 ½ cups sugar
1 ½ tsps. light corn syrup
1/3 cup cold water
1/8 tsp. salt
1 tsp. vanilla
½ tsp. almond flavoring
Combine all ingredients (except vanilla and almond flavoring) in the top of double boiler, over simmering water. Using hand blender, blend on low until smooth. Turn up heat and cook frosting over boiling water. Beat continuously on high speed for 7 minutes or until mixture holds a peak. Remove double boiler from heat; add vanilla and almond flavorings. Beat on high speed another 2 minutes or until frosting is thick enough to spread. Spread frosting onto cake layers immediately, before it hardens.
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