Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
ICING
- 5 c Sifted icing sugar 1.25 L
- 1/2 c Unsalted butter 125 mL
- 1 Pasteurized egg white 1
- 1 ts Pure vanilla extract 5 mL
- 1/4 c Warm water; (approx.) 50 mL
Preparation
Cream butter until light. Beat in sugar gradually and continue beating until fluffy. Beat in egg whites. Add vanilla. Sift flour with baking powder and salt. Stir well. Blend into butter mixture alternately with milk in three or four additions, beginning and ending with flour mixture, just until mixed. Transfer batter to a buttered (and lined with parchment paper) 12"/30 cm springform pan; 2 9" pans; 9"X13" pan; large baking sheet etc. Bake in a preheated 350F/180C oven for 25 to 35 minutes depending how thick the cake is. Test for doneness. Cool on rack. For the icing, beat butter until light. Beat in 1 cup/250mL icing sugar. Beat in egg white and vanilla. Add 2 cups/500mL icing sugar and beat well. Add remaining sugar with water until fluffy. Cover with plastic wrap until ready to use. Ice cake as you wish. Converted by MC_Buster. NOTES : You can cut and decorate this cake like a fish as I did on the show, or in any way you like. Converted by MM_Buster v2.0l.
