Ambrosia Cake

Ambrosia Cake

Measure into sifter:

1/2 Cups Sifted Swans Down Cake Flour

3 teaspoons Baking Powder

1 teaspoon Salt

1 1/4 cups sugar

Measure into mixing bowl:

2/3 cup shortening

Measure into cup:

1 cup milk

1 1/2 teaspoons vanilla

Have Ready:

5 egg whites, beaten to meringue* with 1/2 cup sugar

1 cup Baker's Coconut 

Orange Sections

*For meringue, beat egg whites until foamy; add 1/2 cup sugar gradually, beating only until meringue will hold up in soft peaks.

Now the "Mix-Easy" parts:

Stir shortening just to soften.  Stir in dry ingredients.  Add milk and mix until all flour is dampened.  Then beat 2 minutes.  Add meringue mixture and beat 1 minute longer.  (Count only actual beating time.of count beat strokes.  Allow about 150 full strokes per minute.  Scrape bowl and spoon often.)

Baking:

Turn bater into pans.  Bake in a moderate oven (350 degree F) 35 minutes or until done.  Spread orange filling. between the layers and snow frosting on the top and sides of cake. 

Fluffy Orange Frosting

2 egg whites

1 1/2 cups sugar

1 dash salt

1/3 cup water

2 teaspoons corn syrup

1 teaspoon vanilla extract

1 teaspoon orange extract - A nice pure one is available from Watkins.

Mix egg whites, sugar, salt, water and corn syrup in top of a double boiler.  Beat over simmering water (being careful that water doesn't touch bottom of bowl your ingredients are in)  an electric of rotary beater.  Beat until frosting in stand stiff peaks.  Remove bowl from water.  Add vanilla and orange extracts.  Tint if desired