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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is in response to a request. Taken from my 1960's Better Homes & Gardens Cookbook. Prep time is only an estimation. Ingredients:
1/2 cup shortening |
1 1/3 cups sugar |
1 teaspoon vanilla |
2 egg yolks |
2 1/2 cups sifted cake flour |
2 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 cup milk |
3 tablespoons burnt-sugar syrup |
2 stiff-beaten egg whites |
Directions:
1. Stir the shortening to soften.
2. Gradually add sugar, and cream together until light and fluffy.
3. Add vanilla.
4. Add egg yolks (one at a time), beating well after each.
5. Sift flour, baking powder, and salt together 3 times; add to creamed mixture alternately with milk, a small amount at a time.
6. Beat after each addition until smooth.
7. Add Burnt-sugar Syrup; fold in egg whites.
8. Bake in paper-lined 13 x 9 1/2 x 2 inch pan at 350ºF for about 40 minutes.
9. Burnt-sugar Syrup: Melt 1/2 cup white sugar in heavy skillet over low heat until dark brown, smooth.
10. Remove from heat; add 1/2 cup boiling water; return to heat; stir rapidly until like molasses syrup.
11. NOTE: Frost with Seven-minute Burnt-sugar Frosting.
12. Posted separately.
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