Service Cake With Victory Icing

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 Information

  • Nutritional analysis per serving (9 servings)

    301 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 39 grams sugars; 4 grams protein; 42 milligrams cholesterol; 284 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 9

Preparation

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.
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.
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.

1 hour