3 c Sifted flour
1/2 ts Salt
4 ts Baking powder
3/4 c Vegetable fat
1 1/2 c Sugar
3 Eggs; separated
1 1/2 ts Vanilla
1 c Milk (or; if you want the
-cake to be pareve, orange
-juice)
RFCJ Reposts (from rec.food.cooking.jewish
From: Beth (raifft@ix.netcom.com)
Source: “The Jewish Festival Cookbook” by Fannie Engle and Gertrude Blair
1. Mix and sift together the flour, salt, and baking powder, three times.
2.Cream the fat, and add sugar gradually; blend thoroughly.
3. Add the egg yolks and the vanilla, and beat until puffing with air. [I
assume she means the batter, rather than the cook.]
4. Add the flour mix and the liquid alternately, about one third at a time,
starting with the flour and ending with the flour. Beat until smooth after
each addition.
5. Beat egg whites until stuff but not dry. Fold into the mixture.
6. Take a 13″ by 9″ by 2″ pan; grease it, line it with paper, and grease it
again. Put batter in pan. Bake in a 350 degree oven for 50 to sixty
minutes, until evently brown, slightly shrunk away from the pan, and until
a toothpick stuck into the center comes out clean.
7. Turn it out, strip off the paper, and cool cake right side up.
8. When it’s totally cold, frost over the top with white icing. With icing
that has been tinted a golden yellow, outline a menorah on the frosted cake
with a pastry tube or tooth pick. Make eight slight elevations or cups with
the frosting to serve as candle holders. Insert eight candles in the cups
and light at serving time.
What you should do to create the holder for the shammas, she didn’t say…
Yields
1 Servings