und, three inch deep (6\"x3\") cake pans by greasing with
side.
Beat the 7 egg whites and sugar with an
und, three inch deep (6\"x3\") cake pans by greasing with shortening
nch scraper; an extra-tall cake scraper (optional).
Bake
he top of a weighted egg carton or foam block. Line
(Note: you must line cake pans with parchment paper or
Cream sugar, butter and vanilla.
Sift together cake flour and baking powder three times.
Add to creamed mixture alternately with milk.
Stir in almonds.
Gently fold in the egg whites.
Pour into two greased and floured 9 x 1 1/2-inch round baking pans. Bake at 375\u00b0 for 30 minutes.
Cool for 10 minutes before removing from pan.
d flour four 9 inch cake pans. Preheat oven to 325
Cream sugar and butter.
Alternate adding flour, which has been sifted twice with baking powder, with milk, then nuts and fold in beaten egg whites last.
Bake in well-greased tube pan. Bake in not too hot oven.
Try with straw after about 45 minutes. (I usually use just half the recipe.)
Cream butter and add sugar; cream and add egg yolks (well beaten).
Dredge in flour the broken pecans, cut candied cherries and cut pineapple; add to mixture.
Add lemon extract.
Add 4 1/2 cups flour (sifted) with 1 teaspoon baking powder sifted in. Lastly, add 6 egg whites (well beaten).
Mix thoroughly.
Bake in a large angel cake pan (well-greased and floured).
Place in a 250\u00b0 oven and bake for 5 hours, with pan of hot water above and below cake pan.
This cake will keep indefinitely.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
rom the following ingredients: sugar, egg yolks, lemon juice, and grated
On the first 7 ingredients, cream sugar and shortening on high speed.
Add one egg white at a time beating for one minute after each addition.
Turn mixer on low, add vanilla, cake flour with baking powder and milk alternately mixing well.
Bake at 350\u00b0 20 minutes.
This makes 3 layers.
Next, mix 1 1/2 cups sugar, 3/4 cup butter, lemon juice, 4 Tbls. flour, 6 egg yolks and pineapple in a double boiler and cook until thick.
Spread between, layers, on top and sides of cake.
Sift flour, baking powder and salt 3 times and set aside. Cream Crisco, vanilla and sugar well.
Mix well as follows:
add very slowly sweet milk, alternating with flour mixture all ingredients.
Beat 6 egg whites in separate bowl; fold in beaten egg whites into the mixture.
Bake at 325\u00b0 for 25 minutes, using 3 round cake pans.
Beat 6 egg yolks with mixer until very thick and lemon colored, about 5 minutes.
Beat sugar in gradually.
Beat in cold water, lemon extract and grated lemon.
Beat in flour.
Beat separately 6 egg whites until frothy.
Add cream of tartar and salt and beat until stiff enough to form peaks.
Gently fold into batter with spoon.
Pour batter into ungreased deep 9-inch tube pan.
Bake at 325\u00b0 for 60 to 65 minutes.
Invert pan immediately; let cake hang in pan until cold.
Cream together light brown sugar and butter.
Add beaten egg yolks, flour, baking powder, pecans, red cherries, green cherries and pineapple.
Mix all together, then add lemon extract and orange juice.
(Keep stirring.)
Beat the 6 egg whites until foamy.
Fold in last; stir real good.
Bake in angel food pan; flour and grease cake pan.
Put batter in pan and let set overnight.
Bake at 250\u00b0 for 3 1/2 hours over a pan of water.
Beat together the butter, sugar and honey.
Beat the egg yolks and add sifted flour, baking powder, spices and salt alternately with the milk.
Stir in the figs, raisins and almonds.
Fold in the 6 egg whites which have been beaten stiff.
Bake the cake in a well greased 10-inch tube pan.
Lining the pan with greased brown paper may provide added protection.
Bake at 300\u00b0 for 2 hours.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Mix
sugar,
yolks,
Crisco and salt.
Mix well and add buttermilk,
soda,
lemon
extract
and flour. Blend well then fold
in 6 egg whites, beaten stiff.
Bake 1 1/2 hours in tube pan at 350\u00b0.
This may be eaten like it is or you may put your favorite icing on it.
Beat egg yolks until light.
Add