Coconut Veloute Cake Recipe
Ingredients
3/4 cup (180 ml) shortening
1 1/2 cups (375 ml) sugar
3 eggs
3 cups (750 ml) pastry flour
4 tsp (20 ml) baking powder
3/4tsp (3ml)salt
1 cup (250 ml) milk
1/2 tsp (2 ml) almond extract
1 tsp (5 ml) vanilla extract
Icing
1/3 cup (80 ml) water
1 cup (250 ml) sugar
1 tsp (5 ml) vinegar
2 egg whites, beaten into stiff peaks
3/4 tsp (3 ml) vanilla extract
Grated coconut
Directions
– Preheat oven to 375 °F (190 °C).
– Butter two, 9-inch (22-cm) square cake pans.
– Cream shortening, add sugar, a little at a time, add eggs, one at a time.
– In a bowl sift dry ingredients and add them to first mixture, alternating with milk. Add almond and vanilla extracts.
– Pour batter into cake pans and bake 25 minutes. Remove from oven and let stand on wire rack to cool.
Icing
– In a saucepan, boil water, sugar, and vinegar until candy thermometer registers 250 °F (120 °C). Set aside to cool.
– Pour syrup into egg whites, beating constantly until icing becomes firm. Add vanilla extract.
– Ice the cake and decorate with grated coconut and fruit.
– Butter two, 9-inch (22-cm) square cake pans.
– Cream shortening, add sugar, a little at a time, add eggs, one at a time.
– In a bowl sift dry ingredients and add them to first mixture, alternating with milk. Add almond and vanilla extracts.
– Pour batter into cake pans and bake 25 minutes. Remove from oven and let stand on wire rack to cool.
Icing
– In a saucepan, boil water, sugar, and vinegar until candy thermometer registers 250 °F (120 °C). Set aside to cool.
– Pour syrup into egg whites, beating constantly until icing becomes firm. Add vanilla extract.
– Ice the cake and decorate with grated coconut and fruit.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
