Monday, March 22, 2010

Helen's Whipped Cream Cake With Lemon Frosting

This sounds like an easy and delicious cake. The lemon frosting also sounds light and refreshing. If you don't like almond extract do not be afraid to change this to vanilla. In years back powdered sugarm also known as confectioner's sugar was often referred to as "xxxx' and so I wrote this out exactly as Helen had written this recipe in her book, including the x's, which she uses in other recipes also. Even today you will often find x's on packages of powdered sugar. I can remember seeing this even as a child, and I bet you do, too, if you think about it. This is definitely a cake I will have to try in the very near future, and when I do, I will post a picture of it here for you to see. In the meantime, perhaps you will be inspired to make your own.

Helen's Whipped Cream Cake With Lemon Frosting

3 egg whites
1 cup whipping cream
1/2 cup cold water
2 cups sifted flour
1 tsp. almond extract
1 1/2 cups sugar
3 tsp. baking powder
1/8 tsp. salt

Carefully fold whipped cream into stiffly beaten egg whites. Gradually fold in cold water and flavoring. Sift flour; measure; sift with sugar, baking powder, and salt. Carefully fold into creamed mixture. Pour into cake pan lined with waxed paper. Bake in moderate oven 30-35 minutes.
*A moderate oven is 350 degrees.

Lemon Frosting

Melt 4 Tabls. butter; add 1 Tbls grated lemon rind. Sift 3 cups xxxx sugar, add alternately with 3 Tbls. lemon juice, beating thoroughly after each addition. Dash of salt.
*The xxxx sugar is powdered sugar.

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