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Ingredients
- 2 c. cake flour sifted
- 3 tsp double action baking pwdr
- 1 tsp salt
- 1/3 c. sugar
- 3/4 c. honey
- 1/2 c. shortening*
- 3/4 c. lowfat milk
- 1 tsp vanilla extract
- 4 whl egg yolks unbeaten, 1/3 c.
- 1 c. honey
- 2 whl egg whites
- 1/4 tsp sugar
Directions
- *New type of shortening preferred.
- Sift flour, baking pwdr, salt, and sugar into mixing bowl. Add in honey, shortening, 1/2 the lowfat milk, and the flavoring to dry ingredients. Stir lightly just sufficient to blend ingredients. Beat 200 strokes (approximately 2 min by hand or possibly on low speed of electric mixer). Scrape bowl and spoon 2 or possibly 3 times during mixing but don't count as beating. Add in remaining lowfat milk and egg yolks. Stir lightly till liquid is blended into batter to avoid splashing when beating is started. Beat 200 strokes (approximately 2 min by hand or possibly on low speed of electric mixer). Scrape bowl and spoon as above (batter will be thin). Pour into two 8" (1 1/2" deep) prepared layer cake pans. Bake in a moderate oven (350 F.) about 30 min. Let layers stand 10 to 15 min in pan. Remove cakes from pans and turn right side up. Cold cakes completely before frosting.
- Fluffy Honey Icing: Heat honey in top of double boiler, over boiling water, for 15 min. Add in salt to egg whites and whip to stiff foam. Add in honey slowly, continuing the beating till frosting stands in soft peaks.
- Yield: Icing for 2 layer 8" cake.
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