Butterless Cake With Icing |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Oh, the War Years. Articles were being written on how to cook tempting dishes without spending money on things like butter and cream. Here is a butterless cake, devised at that very time to help people all over the country come up with a bit of magic when there didn't seem to be any stardust. Another recipe from the Forgotten Recipes cookbook. Hope you like it! Ingredients:
1 egg, separated |
2/3 cup sugar |
1/2 cup evaporated milk |
1 cup flour |
2 teaspoons baking powder |
1/8 teaspoon salt |
3/4 teaspoon lemon extract |
2 tablespoons evaporated milk |
1 cup powdered sugar |
3/4 teaspoon lemon extract |
Directions:
1. Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously.
2. Sift your flour, baking powder, and salt together; set aside.
3. Beat egg white until stiff; fold dry ingredients into egg white.
4. Add egg white mixture and flavoring to sugar-milk mixture, blending well.
5. Pour batter in a prepared 8-inch square pan.
6. Bake at 375 degrees ( a moderately hot oven ) for 30 minutes.
7. Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar.
8. Top on cake.
9. If you'd like, you can color the icing with food coloring.
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