Heaped high with the fresh, fresh whiteness of tender-moist Baker’s Coconut, this irresistible cake is already an Easter tradition. And no wonder — for under its luscious topping is the lightest, tenderest cake, made with superfine Swans Down Cake Flour. No mix or all-purpose flour can give you cake so Swans Down wonderful! Make it a tradition in your home!
Easter Glory cake recipe
Ingredients
2-1/2 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
1-1/2 cups sugar
1/2 cup shortening (room temperature)
Milk (* see below for amount)
1 teaspoon vanilla
2 eggs, unbeaten
* With butter, margarine, or lard, use 1 cup minus 2 tablespoons milk. With vegetable or any other shortening, use 1 cup milk.
Combine sifted flour, baking powder, salt, and sugar in Sifter. Cream shortening, sift in dry ingredients, add 3/4 cup of the milk and the vanilla. Mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk; beat 1 minute longer. (Mix vigorously by hand or at a low speed of electric mixer. Count only actual beating time. Scrape bowl and spoon or beater often.)
Pour batter into two round 9-inch layer pans, which have been lined on bottoms with paper. Bake in moderate oven (375 F) 25 minutes, or until done. Cool, then frost. (Frosting recipe below.)
Easter Glory frosting recipe
Combine 2 egg whites, 1-1/2 cups sugar, dash of salt, 1/3 cup water, and 2 teaspoons light corn syrup. Beat until thoroughly mixed. Cook over rapidly boiling water, beating with rotary beater or electric beater 7 minutes, or to stiff peaks. Remove from heat, add 1 teaspoon vanilla, and beat 1 minute longer. Spread between layers and over cake. Then sprinkle with 1-1/2 cups Baker’s Coconut. Decorate with jelly beans.
