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ICE CREAM MERINGUE CAKE

ICE CREAM MERINGUE CAKE Categories: Cakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Kate Smith

    1 1/4 cups  sifted Swans Down Cake Flour
    1 1/4 teaspoons  Calumet Baking Powder
    1/8 teaspoon  salt
    4 tablespoons  butter or other shortening
    1/2 cup  sugar
    2  egg yolks, unbeaten
    7 tablespoons  milk
    1/2 teaspoon  vanilla
    2  egg whites
    1/2 cup  sugar

Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly,
add sugar gradually, and cream together until light and fluffy. Add egg yolks, one at a time, beating thoroughly after each. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Pour into greased pan, 9x9x2 inches.

Beat egg whites until foamy throughout; add sugar, 2 tablespoons at a time, beating after each addition until blended. Beat until mixture stands in peaks. Spread on batter. Bake in moderate oven (350° F.) 45 to 50 minutes. Cool about 10 minutes; remove from pan. Top with ice cream or fresh crushed fruit.

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