Bride's Cake
A dish that starts with cottolene and finishes with fine granulated sugar.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml Cottolene
- 470 ml fine granulated sugar
- 120 ml milk
- 2-1/2 cups pastry flour
- 15 ml baking powder
- 2 ml salt
- 5 ml orange extract
- Whites of 8 eggs
Make it lactose-friendly
- 1/2 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour with baking powder and salt; add alternately to first mixture with milk, continue beating. Add extract, and cut and fold in the whites of eggs beaten until stiff and dry. Fill a tube cake pan well-greased with Cottolene, two-thirds full, and bake fifty minutes in a moderate oven. When slightly cool, spread with Ornamental Frosting.
Nutrition (estimated, per serving)
| Calories | 423 |
|---|---|
| Protein | 4.9 g |
| Fat | 1.1 g |
| Carbs | 100.1 g |
| Fiber | 1.1 g |
| Sodium | 451 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States