Ingredients Jump to Instructions ↓

  1. 1/2 cup butter do not substitute margarine

  2. 2 cups sugar

  3. 2 tablespoons boiling water

  4. 3 cups sifted cake flour

  5. 1 cup cold water

  6. 1 tablespoon milk

  7. 1 teaspoon vanilla extract

  8. 4 egg whites -- unbeaten

  9. 2 teaspoons baking powder **PEERLESS ICING**

  10. 2 egg whites -- unbeaten

  11. 1 1/2 cups sugar

  12. 5 tablespoons cold water

  13. 1 tablespoon white corn syrup

  14. 1/2 teaspoon salt

  15. 1 1/2 teaspoons vanilla extract

  16. 1 teaspoon almond extract

  17. 1/2 teaspoon orange extract

Instructions Jump to Ingredients ↑

  1. Preparation : CAKE: Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended. Pour into prepared pans. Bake 30-35 minutes, or until cake tests done. Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. PEERLESS ICING: In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts Beat until icing is cool, thick and of spreading consistency.


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