Ingredients Jump to Instructions ↓

  1. Two-Egg Cake with Seven-Minute Frosting

  2. 1/4 cup butter

  3. 2 eggs

  4. 1 3/4 cups flour, unsifted

  5. 2 1/4 teaspoons baking powder

  6. 1/2 teaspoon salt

  7. 3/4 cup milk

  8. 1 egg white

  9. 3 tablespoons water

  10. 1 tablespoon light corn syrup

  11. 1 cup sugar

  12. 1/8 teaspoon salt

  13. 1 teaspoon vanilla extract

  14. Cream butter until smooth. Gradually add sugar and beat until

  15. light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt together. Add to

  16. creamed mixture alternately with milk, beginning and ending with

  17. flour. Stir in vanilla. Put batter into two greased 8-inch layer

  18. pans lined with paper (or spray pans with Baker's Joy).

  19. 375F for 20-25 minutes. Frost with Seven-Minute Frosting.

  20. Heat water to boiling in the lower part of double boiler. Water

  21. in lower part should surround upper part. Place water, egg white,

  22. syrup, sugar and salt in upper part of double boiler. Beat the

  23. mixture with a rotary egg beater or electric beater, rapidly at

  24. first, then steadily and continuously for about 7 minutes. Keep

  25. water boiling in lower part of double boiler during the beating.

  26. Remove from heat, pour out hot water and fill with cold water, and replace upper part of double boiler. Allow mixture to stand for 5 minutes. Add vanilla and stir.

  27. Frosting Variations:

  28. Brown Sugar Frosting: Substitute 1 cup firmly packed brown sugar

  29. 2 tablespoons water in place of

  30. 3 tablespoons.

  31. Omit corn syrup.

  32. Fruit and Nut Frosting: Add 1/2 cup nuts, figs, dates or seedless

  33. raisins, or a combination of these when adding vanilla.

  34. Coconut Frosting: Coconut may be mixed with frosting or sprinkled

  35. on the top.


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