Ivory Cake

 

Ingredients:

Cake:

Lb

Butter, Softened

2

Cups

Sugar

Tsp

Almond Extract

1

Tsp

Vanilla

3

Cups

All-Purpose Flour

Tsp

Cake

3

Tsp

Baking Powder

1

cup

Milk

6

 

Egg Whites

Frosting:

1

Cup

Sugar

Cup

Water

5

 

Egg Yolks

Lb

Butter, Softened

1

Tbl

Vanilla

Directions:

Preheat oven to 350F. Grease and lightly flour two 9 round cake pans.

In a large bowl, cream the butter with an electric mixer, gradually adding 1-1/2 cup of the sugar, and beat until light and fluffy. Blend in the almond and vanilla extracts.

Sift together in a medium bow the flour, salt, and baking powder. Add the milk, alternately with the flour mixture to the creamed mixture.

Beat the egg white until soft peaks form; gradually add /1/2 cup sugar and beat until stiff. Gently fold the egg whites into the batter.

Turn the batter into the prepared cake pans and bake for 50-55 minutes, or until a cake tester inserted in center comes out clean.

Let the cake cool in the pan a few minutes, and then turn out onto a wire rack to finish cooling.

Frosting: Stir 1 cup sugar and water in a saucepan over medium heat until sugar dissolves, and comes to a boil; let the syrup boil with out stirring, until candy thermometer reaches 234 (soft ball stage). Place the egg yolks into a medium bowl. Remove the syrup from the heat. Whisking vigorously, pour the hot liquid into the egg yolks and continue to beat until the mixture is cool, light and fluffy. In a small bowl, beat the butter until creamy. Add the vanilla. Beat the butter-vanilla mixture into the egg yolk mixture until shiny and firm enough to spread.

Place the first layer, top side down on a platter, and spread 1/3 cup of frosting on it. Place the other layer, top side up on top of the first layer, and finish frosting the sides and top of the cake with the remaining frosting.

 

Yields

10-12 servings

 

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