.YELLOW CAKE WITH MERINGUE FROSTING
Yellow Cake With Meringue Frosting
¾ cup butter
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1¾ cups sugar
1½ teaspoons vanilla
1¼ cups milk
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour two 9 x 1½ -inch or 8 x 1½ –inch round cake pans or grease one 13 x 9 x 2-inch baking pan; set aside in a bowl stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 375°F. In a mixing bowl beat butter with an electric mixer or medium to high speed for 30 seconds. Gradually add sugar, beating until well combined. Beat 2 minutes more. Add eggs one at a time. Beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Spread batter into prepared pan(s).
3. Bake for 20 to 25 minutes for the 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x 9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans or wire racks for 10 minutes. Remove layers from pans; cool thoroughly on racks. Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly. Frost with desired frosting.
1½ cups sugar
⅓ cup cold water
2 eggs whites
¼ teaspoon cream of tartar
1 teaspoon vanilla
1. In the 2-quart top of a double boiler combine sugar, water, egg whites, and cream of tartar. Beat with an electric mixer on low speed for 30 seconds.
2. Place the pan over boiling water (upper pan should not touch the water. Cook, beating constantly with the electric mixer on high speed, for 10 to 13 minutes or until an instant-read thermometer registers 160° F when inserted in the mixture, stopping beaters and quickly scrapping bottom and sides of pan every 5 minutes to prevent sticking. Remove pan from the heat; add vanilla. Beat about 1 minute more or until frosting is fluffy and holds soft peaks. This frosts tops and sides of two 8– or 9- inch cake layers of one 10– inch tube cake. Store frosted cake in the refrigerator and serve the same day it is made.
Yellow Cake with Meringue Frosting was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipes were taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cakes and Frostings; pages 164 and 184.