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Moss Rose Cake

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  Cake flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Milk 1 Cup (16 tbs), scalded
  Almond extract 1⁄2 Teaspoon

Sift flour, measure and resift 3 times with baking powder and salt.
Place sugar in deep 1 quart bowl (small mixer bowl is convenient if electric mixer is used to make cake) and turn unbeaten eggs on top of sugar.
A narrow bowl is needed to allow the beater to set well into the egg-sugar mixture.
Beat with a rotary beater (or electric mixer on medium speed) for 10 minutes, until mixture is very light and fluffy.
Transfer to a larger bowl and fold in sifted dry ingredients in three portions.
Add extract and the barely hot milk all at once and beat vigorously with a spoon about 1/2 minute, until thoroughly blended.
This is a very thin batter.
Pour immediately into two 8-inch square pans 1 3/4 inches deep, bottom lined with greased thin, plain paper.
Bake in a moderate oven (350° F.) 25 to 30 minutes, or until cake springs back when touched gently on top.
Let cool in pans for 10 minutes, then loosen sides if necessary and turn out on cake racks to cool thoroughly.
Frost with Allegretti Frosting or Cocoanut Icing if desired.

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