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Ingredients
FOR THE CAKE
Vegetable oil, for greasing pan
Flour, for dusting pan
1 ½ cups sifted all-purpose flour
½ teaspoon salt
1 ¾ teaspoons baking powder
½ cup milk
1 teaspoon vanilla
⅓ cup vegetable shortening
¾ cup sugar
2 large eggs, well beaten
FOR THE ICING
¾ cup light corn syrup
2 large egg whites
Pinch of salt
½ teaspoon lemon extract
½ teaspoon orange extract
Nutritional analysis per serving (9 servings)
56 grams carbs; 43 milligrams cholesterol; 334 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 1 gram trans fat; 1 gram fiber; 255 milligrams sodium; 5 grams protein; 39 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Oil and flour an 8-inch-square cake pan. Sift together the flour, salt and baking powder. Mix together the milk and vanilla.
- Step 2
Cream the shortening and sugar. Mix in the eggs. Add the flour mixture alternating with the milk mixture. Pour into the pan and bake until a toothpick inserted into the center comes out dry, 30-35 minutes. Allow cake to cool in pan for 10 minutes, then remove and cool on a rack.
- Step 3
For the icing, bring the corn syrup to a boil. In a mixer, beat the egg whites until stiff but not dry. With the mixer running at high speed, drizzle in the hot corn syrup. Beat in the salt, lemon extract and orange extract until the icing has a creamy texture, about 2 minutes. Cut the cooled cake into 2 layers and spread each layer with the icing.
Private Notes