Ingredients for Cake:
1/2 cup butter, softened at room
temperature
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
6 egg whites
1/2 teaspoon baking powder
2 cups all purpose flour
6 egg yolks
1 ounce cooking chocolate
Ingredients
for Icing:
1 cup sugar
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
1 ounce chocolate for cooking
2 cups of whipped cream for decoration
Preparation:
1. Beat butter to a cream, and gradually
beat into it one cup of sugar.
2. When butter is creamy and light, beat in half a cup of milk, a
little at a time, and one teaspoon of vanilla.
3. Beat the whites of six eggs to a stiff froth.
4. Sift baking powder with 2 cups of flour.
5. Stir the flour and whites of eggs alternately into the mixture.
6. Have three deep tin plates well buttered, and spread two-thirds of
the batter in two of them.
7. Into the remaining batter stir one ounce of melted cooking
chocolate, and spread this batter in the third plate.
8. Bake the cakes in a moderate oven for about twenty minutes.
To
Make the Icing:
1. In a small, heavy saucepan cook sugar and water. Do not stir or
shake the sugar while it is cooking. Boil gently until bubbles begin to
come from the bottom—say, about five minutes. Take from the heat
instantly.
2. Beat the whites of two eggs to a
stiff froth. Pour the hot syrup in a thin stream into the egg whites,
beating the mixture all the time. Continue to beat until the icing is
thick. Flavor with one teaspoonful of vanilla extract.
3. Use two-thirds of this as a white
icing, and to the remaining third add one ounce of melted chocolate.
TIP:
If you don't have microvawe oven to melt the chocolate, shave or cut it
fine and put in a cup, which is then to be placed in a pan of boiling
water.
To Finish the Cake:
1. Put a layer of white cake on a large
plate, and spread with white
icing.
2. Put the dark cake on this, and also
spread with white icing.
3. Put the third cake on the top and
spread with chocolate icing.
4. Decorate with whipped cream and chill
for at least 2 hours before use.
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