Service Cake With Victory Icing
- Total Time
- 1 hour
- Rating
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Ingredients
- Vegetable oil, for greasing pan
- Flour, for dusting pan
- 1½cups sifted all-purpose flour
- ½teaspoon salt
- 1¾teaspoons baking powder
- ½cup milk
- 1teaspoon vanilla
- ⅓cup vegetable shortening
- ¾cup sugar
- 2large eggs, well beaten
- ¾cup light corn syrup
- 2large egg whites
- Pinch of salt
- ½teaspoon lemon extract
- ½teaspoon orange extract
For the Cake
For the Icing
Nutritional analysis per serving (9 servings)
334 calories; 11 grams fat; 3 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 5 grams protein; 255 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Oil and flour an 8-inch-square cake pan. Sift together the flour, salt and baking powder. Mix together the milk and vanilla.
- Step 2
Cream the shortening and sugar. Mix in the eggs. Add the flour mixture alternating with the milk mixture. Pour into the pan and bake until a toothpick inserted into the center comes out dry, 30-35 minutes. Allow cake to cool in pan for 10 minutes, then remove and cool on a rack.
- Step 3
For the icing, bring the corn syrup to a boil. In a mixer, beat the egg whites until stiff but not dry. With the mixer running at high speed, drizzle in the hot corn syrup. Beat in the salt, lemon extract and orange extract until the icing has a creamy texture, about 2 minutes. Cut the cooled cake into 2 layers and spread each layer with the icing.
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