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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Silver Jubilee Cake
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Cakesandfrostings - Cake Silver Jubilee Cake Post by :MrPIPS Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2950

Click below to download : Cakesandfrostings - Cake Silver Jubilee Cake (Format : PDF)

Cakesandfrostings - Cake Silver Jubilee Cake

3 cups sifted cake flour
3 tsp. baking powder
1/2 cup butter
1 1/2 cups sugar
1 cup milk
1/2 tsp. lemon extract
1/2 tsp. vanilla extract
4 egg whites stiffly beaten

Sift flour once, measure; add baking powder, and sift together three times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add flour alternately with milk. Beat until smooth. Add extract; fold in egg whites.

Place in two greased 9 inch cake pans and bake @ 375º for 30 minutes or till done. Put together with coconut Brazil Nut filling, and frost with white mountain frosting.

Brazil Nut filling:
1/2 cup evaporated milk
1/2 cup sugar
1 egg yolk
1/2 cup butter
1/2 tsp. vanilla
1/2 cup angel flake coconut
1/2 cup sliced brazil nuts

Cook over medium heat 12 minutes, stirring constantly, until mixture thickens. Add coconut and Brazil nuts. Beat until cool.

White Mountain Frosting
1/2 cup sugar
2 TBS.water
1/4 cup light corn syrup
2 egg whites
1 tsp. vanilla

Mix in saucepan sugar, water, and syrup. Cover bring to a rolling boil; remove cover, cook to 242º, or until syrup spins a 6-8 in. thread.

Just before syrup is ready, beat egg whites until stiff enough to hold a point. Pour hot syrup very slowly in thin stream into egg whites. Beat until frosting holds peaks. Blend in vanilla
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This is a wonderful fruity, nutty, heavy Italian cake/sweet ideal for nibbling with coffee or for taking on a bushwalk. It's also very easy to make - try experimenting with the nuts and fruits. -------------------------------------------------------------------------------- 1/2 cup honey5 teaspoons raw sugar100g blanched almonds, coarsely chopped75g hazelnuts, coarsely chopped30g crystallized ginger, finely chopped30g cherries, finely chopped80g mixed peel, finely chopped90g wholemeal flour1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon freshly ground cloves 3 tablespoons cocoa, optionalPreheat oven to 160° C and line and butter a 20cm tin.Heat honey and raw sugar. Gently toast nuts in a frying pan until lightly golden brown (and the