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Centennial Cake Recipe
|Eggs||4 , separated|
|Pastry flour||1 3⁄4 Cup (28 tbs) (About 425 Milliliter)|
|Cornstarch||1⁄4 Cup (4 tbs) (About 50 Milliliter)|
|Baking powder||2 1⁄2 Teaspoon (About 12 Milliliter)|
|Salt||1⁄2 Teaspoon (About 2 Milliliter)|
|Fruit sugar||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Soft butter||1⁄2 Cup (8 tbs) (About 125 Milliliter)|
|Milk||1 Cup (16 tbs) (About 250 Milliliter)|
|Vanilla||1 1⁄2 Teaspoon (About 7 Milliliter)|
Serving size: Complete recipe
Calories 2584 Calories from Fat 1088
% Daily Value*
Total Fat 123 g188.7%
Saturated Fat 68.7 g343.6%
Trans Fat 0 g
Cholesterol 1112.6 mg
Sodium 2345.6 mg97.7%
Total Carbohydrates 325 g108.2%
Dietary Fiber 20.6 g82.4%
Sugars 55.3 g
Protein 60 g121%
Vitamin A 80.8% Vitamin C
Calcium 144.6% Iron 30%
*Based on a 2000 Calorie diet
Beat egg whites until foamy, then beat in fruit sugar gradually and continue beating until very stiff.
Sift next 5 ingredients into a bowl and drop in butter and egg yolks.
Measure in milk and vanilla.
Beat until smooth, scraping the sides of the bowl occasionally.
Transfer egg whites to a large bowl and fold in the flour mixture with a whisk.
Spread in pan.
Bake at 350F (180C) for 40 to 45 minutes.
Cool in pan 10 minutes, remove and cool completely.
Cover with a damp towel until Maple Double Boiler Icing is made, then frost smoothly.