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Sugarless Two Egg Cake

Western.Chefs's picture
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Baking powder 2 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Shortening 1⁄2 Cup (8 tbs)
  Grated orange rind 2 Teaspoon
  Corn syrup 1 Cup (16 tbs)
  Eggs 2 (Unbeaten)
  Bottled milk/1/4 cup evaporated milk and 1/4 cup water 1⁄2 Cup (8 tbs)
  Vanilla extract 1 1⁄2 Teaspoon

Sift the dry ingredients together 3 times.
Work shortening and rind together with back of spoon until fluffy and creamy.
Add syrup very gradually, by tablespoons at first, beating very hard with a spoon after each addition.
Sift in 1/4 of flour mixture, while beating smooth with a spoon.
Add unbeaten eggs, one at a time, beating well after each addition.
Then add remaining flour mixture in thirds, alternately with milk in halves, beating very hard with a spoon after each addition.
Add vanilla extract.
Turn into 2 greased and floured 8" layer cake pans.
Bake in a moderately hot oven of 375°F for 30 min., or until done.
If desired, use 1 teasp vanilla and 1/4 teasp almond extract, omitting orange rind.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3100 Calories from Fat 1049

% Daily Value*

Total Fat 119 g182.4%

Saturated Fat 31.2 g155.9%

Trans Fat 13.5 g

Cholesterol 434.3 mg144.8%

Sodium 2267.8 mg94.5%

Total Carbohydrates 484 g161.5%

Dietary Fiber 5.9 g23.5%

Sugars 95 g

Protein 39 g78.9%

Vitamin A 12.9% Vitamin C 22.7%

Calcium 130.9% Iron 140.9%

*Based on a 2000 Calorie diet


Sugarless Two Egg Cake Recipe