Serve the cake that says, lt's Easter!" EASTER GLORY CAKE Easter 🐣
Easter Glory Cake
Just as other holidays have traditional desserts, so Easter now has this glorious cake, heaped high with the fresh, fresh whiteness of tender-moist Baker's Coconut.
And under this, the lightest, tenderest cake, made with superfine Swans Down Cake Flour.
No mix or all-purpose flour can make it so Swans Down wonderful.
Treat your family!
2½ cups sifted Swans
Down Cake Flour
3 teaspoons Calumet
Baking Powder
1 teaspoon salt
1½ cups sugar
½ cup shortening (at
room temperature)
*Milk (see below for
amount)
1 teaspoon vanilla
2 eggs, unbeaten
*With butter, margarine, or lard, use 1 cup minus 2 tablespoons milk. With vegetable or any other shortening, use 1 cup milk.
Combine sifted flour, baking powder, salt, and sugar in sifter.
Cream shortening, sift in dry ingredients, add ¾ cup of the milk and the vanilla.
Mix until all flour is dampened. Then beat 2 minutes.
Add eggs and remaining milk and beat 1 minute longer. (Mix vigorously by hand or at a low speed of electric mixer. Count only actual beating time.)
Pour batter into two round
9-inch layer pans, which have been lined on bottoms with paper.
Bake in moderate oven (375°F.) 25 minutes, or until done.
Cool, then frost.
Easter Glory Frosting
Combine 2 egg whites, 1½ cups sugar, dash of salt, ..." cup water, and 2 teaspoons light corn syrup.
Beat until thoroughly mixed. Cook over rapidly boiling water, beating with rotary beater or electric beater 7 minutes, or to stiff peaks.
Remove from heat, add 1 teaspoon vanilla, and beat 1 minute longer.
Spread between layers and over cake.
Then sprinkle with 1½ cups Baker's Coconut.
Decorate with jelly beans.
Make it a fine, fine cake with superfine
SWANS DOWN CAKE FLOUR
Make it Easter-with snowy
BAKERS COCONUT
Product of general foods
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