Just as pumpkin pie means Thanksgiving, and plum pudding means “Merry Christmas” — so this luscious gold and white beauty says, “Let’s have a happy Easter!”
Heaped high with the fresh, fresh whiteness of tender-moist Baker’s Coconut, this irresistible cake is already an Easter tradition. And no wonder — for under its luscious topping is the lightest, tenderest cake, made with superfine Swans Down Cake Flour. No mix or all-purpose flour can give you cake so Swans Down wonderful! Make it a tradition in your home!
Easter Glory cake recipe
2-1/2 cups sifted Swans Down Cake Flour
3 teaspoons Calumet Baking Powder
1 teaspoon salt
1-1/2 cups sugar
1/2 cup shortening (room temperature)
Milk (* see below for amount)
1 teaspoon vanilla
2 eggs, unbeaten
* With butter, margarine, or lard, use 1 cup minus 2 tablespoons milk. With vegetable or any other shortening, use 1 cup milk.
Combine sifted flour, baking powder, salt, and sugar in Sifter. Cream shortening, sift in dry ingredients, add 3/4 cup of the milk and the vanilla. Mix until all flour is dampened. Then beat 2 minutes. Add eggs and remaining milk; beat 1 minute longer. (Mix vigorously by hand or at a low speed of electric mixer. Count only actual beating time. Scrape bowl and spoon or beater often.)
Pour batter into two round 9-inch layer pans, which have been lined on bottoms with paper. Bake in moderate oven (375 F) 25 minutes, or until done. Cool, then frost. (Frosting recipe below.)
Combine 2 egg whites, 1-1/2 cups sugar, dash of salt, 1/3 cup water, and 2 teaspoons light corn syrup. Beat until thoroughly mixed. Cook over rapidly boiling water, beating with rotary beater or electric beater 7 minutes, or to stiff peaks. Remove from heat, add 1 teaspoon vanilla, and beat 1 minute longer. Spread between layers and over cake. Then sprinkle with 1-1/2 cups Baker’s Coconut. Decorate with jelly beans.