Mock Angel Food Cake
Yield: one 2-layer cake
- 2 cups cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 cup milk, scalded
- 4 egg whites
- Pineapple Topping
- Sift flour, sugar, and baking powder together 3 times. Pour hot milk slowly into flour mixture, beating constantly.
- Beat egg whites (at room temperature) until soft peaks form. Gently fold into batter.
- Pour batter into 2 ungreased 9-inch round cake pans. Bake at 350° for 25 minutes or until cake springs back when lightly touched. Cool in pans about 40 minutes.
- Remove layers from pans, and spread Pineapple Topping between layers and on top and sides of cooled cake.
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