4-EGG-CAKE OR 1-2-3-4 CAKE

INGREDIENTS

2 2/3 cups cake flour
2 1/4 teaspoons double-acting baking powder
1/2 teaspoon salt
1 cup butter (2 8" sticks)
2 cups sifted sugar
4 egg yolks
1 cup milk
4 egg whites

COOKING DIRECTIONS

Preheat oven to 350°F.

Sift cake flour with baking powder and salt in a medium sized mixing bowl . In a large mixing bowl, cream butter until soft; then slowly mix sugar in, beat egg yolks in, one at a time, beating after each addition.

Divide the contents of the medium sized mixing bowl into 3 separate parts and add to bowl, alternating with milk. Stir batter until smooth.

Whip egg whites until they are stiff, but not dry.

Bake in greased pans for 30-35 minutes.

MAPLE ICING
INGREDIENTS

2 cups confectioners sugar
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
small amount of maple syrup

MAPLE ICING
COOKING DIRECTIONS

Sift confectioners sugar, mix butter, salt, and vanilla. Add maple syrup until mixture is of a spreading consistency.

Once add Maple icing and whipped cream and you've made yourself a DELICIOUS cake, which will be rich in taste & flavor.

COCONUT CLOUD CAKE

INGREDIENTS

1/2 cup butter
1 1/2 cups sugar
3 eggs, separated
2 1/2 cups sifted flour
4 tsp. of baking powder
1/4 teaspoon salt
1 tsp. lemon or almond extract

COOKING DIRECTIONS

Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.

In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.

Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.

When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut.

WHITE LAYER CAKE

INGREDIENTS

2 1/4 cups cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla
1/2 cup egg whites
1 cup milk

COOKING DIRECTIONS

Sift together flour and salt with baking powder. Cream shortening until soft and smooth, then gradually blend in 1 cup of sugar. Add lemon and vanilla extract. Stir in half of the egg whites and beat vigorously until light and fluffy. Stir in the flour mixture and milk alternately in three portions, beginning and ending with the flour; beat well after each addition.

In a separate bowl, beat remaining egg whites until stiff, gradually beating in the remaining sugar. Fold this mixture lightly into the batter, carefully but thoroughly so as not to deflate.

Turn out into a 9 inch layer cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

Bake in a 350°F oven for about 30 minutes or until cake springs back when lightly pressed with finger tips in center.

Allow cake to cool in pans for five minutes, then run a butter knife along the sides to loosen. Turn out onto wire rack to cool.

Spread desired frosting between layers and on top and sides of cake. For cupcakes, fill pans or paper liners half full and bake about 5 minutes less.

Double Fruit Cake With Fudge Frosting

INGREDIENTS

Flour 2 cups
Baking soda 1 tsp
Butter 1/2 cup
Salt 1/2 tsp
Sugar 1 1/2 cup
Eggs 2
Unsweetened chocolate melted 3 ozs
Milk 1 cup
Vanilla essence 1 tsp
Mixed fruit 1 tin

Ingredients Fudge Frosting

Unsweetened chocolate 3 ounces
Milk 1 cup
Sugar 3 cup
Pinch of salt
Light corn syrup 1 tbsp
Vanilla essence 1 1/2 tsp2

COOKING DIRECTIONS

Sift the flour, salt and baking soda together. Beat the butter and sugar until the mixture is light and fluffy. Add the chocolate and blend in well. Add the flour mixture with the milk and beat well. Stir in the vanilla essence. Divide the batter between the two cake pans. Bake for about 30 mins at 180o. Remove the cake from the oven and let them cool for about 10 min before turning them out. Place all the ingredients except butter and essence in a saucepan over very low heat and stir constantly until the frosting boils. Remove the pan from heat, add the butter and vanilla essence and cool to lukewarm. Then beat the frosting until it is thick enough to spread. Spread. Spread the frosting and fruit on cake layers and make a sandwich and spread frosting on top and sides of the cake. Decorate with fruit and biscuits if desired.