August 28, 2017
Desserts, Cakes, 8 or 9 Inch,
Layer, Fruit, Figs, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Vegetarian, Flour, Kosher Dairy more
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Heat oven to 350 degrees.
Grease and flour 2 round layer pans.
Combine dry ingredients in a bowl, mixing well.
Add shortening, milk and vanilla, mixing just until combined.
In a separate bowl, beat egg whites until stiff peaks form.
Carefully fold egg whites into cake batter in two stages.
Pour into pan(s).
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
To make icing. combine sugar corn syrup and water in a small saucepan. Cover and heat to rolling boil on medium heat.
Remove cover and boil without stirring till mixture reaches 245 degrees.
Meanwhile, beat egg whites until stiff peaks form .
Very slowly pour hot syrup in a thin stream into egg whites, beating on high till stiff peaks form.
To make filling: combine 1 cup of the icing with remaining filling ingredients.
To assemble, fill layers with half the filling; spread remainder over top of cake.
Frost side and top of cake with remaining frosting.
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