June Klippert’s Swans Down Valentine Cake
(3 egg whites)
2 cups sifted Swans Down Cake Flour
2 teaspoons Calumet Baking Powder
1/4 teaspoon salt
1/2 cup butter or other shortening
1 1/4 cups sugar
3/4 cup milk
1 teaspoon vanilla
3 egg whites
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream shortening, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Beat egg whites until they will hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in two greased 8-inch layer pans in moderate oven (375 degrees F.) 25 minutes or until done. (All measurements level)
Valentine Frosting
Prepare seven-minute or boiled frosting using 2 egg whites. To 2/3 of frosting, add red coloring to make a delicate pink; spread between two layers and on sides of cake. Spread remaining white frosting on top. Sprinkle Baker’s Southern Style Coconut on sides of cake while frosting is still soft. Decorate top with border of candy rosebuds and leaves and a heart of rosebuds in center.
