Daisy Dream Cake
Mixing Time: 4 minutes
Martha Logan’s “Helping Hand” Recipe Points The Way To Sure Success
Even if you’ve never made cake, you’ll make a beauty with this recipe and Swift’ning. Helping hands warn where there’s a chance of mistake. Swigt’ning insures light, moist, tender perfection.
Have all ingredients at room temperature. Preheat oven and set at 375 degrees F. Line bottoms of two 8-inch square (or 9-inch round) layer cake pans with waxed paper.
Ingredients: (Use standard, level measures)
1/2 cup Swift’ning
3 cups sifted cake flour Be sure to sift flour before measuring
Spoon lightly into cup
1 1/4 cups sugar
3 teaspoons baking powder (4 if tartrate type)
1 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
Put Swift’ning in mixing bowl. Sift in flour, sugar, baking power and salt. Add milk and vanilla. Beat for 2 minutes-by hand, using about 150 strokes per minute; or at medum speed of electric mixer. Keep scraping batter off sides and bottom of mixer bowl with rubber scraper. After 2 minutes, scrape beaters or spoon and mixing bowl thoroughly.
Add the unbeaten eggs. Beat 1 minutes. Scrape beaters and bowl thoroughly. Continue beating 1 minute. Pour equal amounts of batter into prepared cake pans. Bake about 30 minutes. When cake is done it will spring back quickly when pressed by the finger. Cool on cake rack 5 minutes; loosen sides carefully with spatula, invert on rack, remove pans. When thoroughly cool, fill and frost. Decorate with whole blanched almonds, tips dipped in melted chocolate.
Put 1/4 cup Swift’ning into mixing bowl. Sift in 3 1/2 cups confectioners’ sugar, 1/8 teaspoon salt, and 2 tablespoons cocoa. Add an egg and 1/4 cup strong black coffee (cold). Beat until thoroughly blended and fluffy.