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ICE CREAM MERINGUE CAKE
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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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