Pink ‘Easter Bonnet’ cake with berry jam frosting & filling (1958)

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Pink Easter Bonnet cake with berry jam frosting filling (1958)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Fabulous “Easter Bonnet” jam frosting!

Frosting in minutes with Ann Page Preserves

Here’s fashion news in frosting! This easy Ann Page recipe is “April foolproof,” gay as a spring hat… high-style but not high-priced! Tastes divine!

So simple… so inexpensive… just egg whites, lemon, and Ann Page Strawberry Preserves… nothing else!

Pink Easter Bonnet cake with berry jam frosting filling (1958)

“Easter Bonnet” Frosting

Ingredients

2 egg whites
1 1-pound jar strawberry preserves
1 tsp lemon juice
1/4 tsp grated lemon rind

Directions

Beat egg whites until stiff but not dry. Heat 1 cup Ann Page Strawberry Preserves over low heat until bubbly; add lemon juice and lemon rind.

Pour preserves slowly into egg whites, beating constantly until the mixture stands in peaks.

Bake a package of white cake mix (or your favorite white cake recipe – get classic cake ideas here), in two 8″ or 9″ layers; split layers. Spread 1/3 cup Ann Page Strawberry Preserves between center layers.

Spread Easter Bonnet Frosting between remaining layers, and on top and sides of cake. Garnish with additional preserves if desired.

Ann Page Preserves give this billowy pink frosting the natural flavor of sweet, juicy strawberries. These heavenly pure fruit spreads are made in many varieties, taste so good so many ways.

ALSO SEE
1950s-style Easter cakes with jelly beans & coconut
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