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Sponge Cake:
Pink Icing:
Make Cake:
Beat egg whites to stiff peaks.
Beat the sugar and butter together with an electric beater for 20 minutes. Beat in the egg yolks one at a time.
Sift the flour and baking powder and add alternately with the milk. Add the vanilla and the salt, then fold in the beaten egg whites.
Pour into a greased tube cake pan with removable tube base and bake in a 300°F oven for 40 minutes.
Immediately invert the pan over a wine bottle neck and let cool before removing from the pan.
Make Pink Icing and Assembly:
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 cup butter
2 cups confectioners' sugar
4 eggs separated
2 cups cake flour
1 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
1/2 tsp. salt
2 egg whites
1 package frozen raspberries (1 cup), drained
1 cup sugar
Pinch of salt
Preheat oven to 300°F.
Whip all together for at least 20 minutes until the icing stands in peaks, then frost the cake.
I first tasted this heavenly cake at an after symphony party when Alain Lombard was conducting the Miami Symphony. (I think he is now the conductor of the Salzburg Symphony.)