Lady Baltimore Cake

Ingredients

6 Roberts Egg Whites
3/4 cup Roberts Butter
1 1/2 teaspoons vanilla extract
3/4 teaspoon salt
2 cups sugar
3 cups sifted cake flour
1 tablespoon baking powder
1/2 cup Roberts Milk
1/2 cup water

Lady Baltimore Frosting
1 1/2 cups sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 Roberts Egg Whites
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup chopped dried light figs
1/4 cup chopped dark raisins
1/4 cup chopped walnuts

Preparation

Allow egg whites to stand at room temperature at least 1 hour before beating. Cream butter; add vanilla extract and salt. Gradually add sugar, creaming until light and fluffy. Sift flour and baking powder together 3 times. Gradually add sifted dry ingredients to butter mixture alternately with combined milk and water, beating after each addition until smooth. Using clean beaters, beat egg whites until stiff peaks form; spread over batter and fold together carefully until well-blended. Pour batter into 3 buttered and floured 9 inch round baking pans. Bake at 350° about 25 minutes, or until a wooden pick inserted in center tests clean. Cool cakes in pans 10 minutes; remove from pans and cool completely. Prepare Lady Baltimore Frosting.

Lady Baltimore Frosting
Combine sugar, water, corn syrup, salt and unbeaten egg whites in the top of a double boiler; stir until well-blended. Beat with an electric mixer over boiling water for 7 to 10 minutes, or until stiff peaks form. Remove from heat; beat in vanilla and almond extracts. Fold fruit and chopped walnuts into one-third of the frosting; use as a filling between cake layers. Frost side and top of cake with remaining frosting.

Yield: 3-9 inch cake layers

Notes:

To split a cake layer in half horizontally, position a clean string or heavy thread around a cooled cake layer halfway between top and bottom. Crisscross ends of string and pull gently but firmly, drawing string completely through cake.

For shaved chocolate, draw a vegetable peeler firmly across room temperature milk chocolate. If smoother curls are desired, warm milk chocolate by placing close to a bright lightbulb for several minutes, or until softened slightly.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.