Centennial Cake Recipe
How to make the famous Centennial Cake, a savory dessert recipe! Try this Centennial Cake for once; I bet, your friends and family will be asking for more!
Ingredients
| Eggs | 4 , separated | |
| Fruit sugar | 1 Cup (16 tbs) | |
| Pastry flour | 1 3/4 Cup (16 tbs) | |
| Cornstarch | 1/4 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Fruit sugar | 1/2 Cup (16 tbs) | |
| Soft butter | 1/2 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla | 1 1/2 Teaspoon |
Directions
Grease a 9 x 13 inch (3.5 L) pan and line with waxed paper.
Beat egg whites until foamy, then beat in fruit sugar gradually and continue beating until very stiff.
Set aside.
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.
Beat egg whites until foamy, then beat in fruit sugar gradually and continue beating until very stiff.
Set aside.
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.
Chef
