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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 16 |
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THIS CAKE was always my mother's special treat for her six children. It's a delectable 'mountain' of cake and fruit, and very moist. Ingredients:
1 cup butter, softened |
2 cups sugar |
4 eggs, separated |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 cup milk |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
filling: |
2 cups sweetened applesauce |
3 medium firm bananas, sliced |
3 tablespoons lemon juice |
frosting: |
1 cup sugar |
2 egg whites |
3 tablespoons water |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1/4 cup flaked coconut, toasted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Beat in extracts. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
2. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top.
4. For frosting, in a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes.
5. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 16-20 servings.
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