Morning Glory Cake
|Eggs||9 (At Room Temperature)|
|Granulated sugar||2 Cup (32 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Confectioners sugar||1 Cup (16 tbs)|
|Red sugar||1 Tablespoon|
Beat eggs with wire whisk, rotary beater, or in electric mixer until frothy.
Add granulated sugar, 1 tablespoon at a time, and continue beating for 15 minutes.
Beat in 2 tablespoons water.
Fold in sifted dry ingredients; add vanilla.
Blend confectioners' sugar and remaining water; set aside for frosting.
Line two or three 9-inch layer-cake pans on bottom with wax paper.
With large mixing spoon put 3 spoonfuls of batter in each pan, smoothing evenly.
Bake in preheated moderate oven (350°F.) for 8 minutes, or until very lightly browned.
Loosen edges and turn out on board; carefully peel off paper.
Cut each layer into quarters.
Working quickly, roll each quarter into a cone, with top of layer on outside.
Dip open end of each cone into frosting, then into red sugar.
Arrange circle of cones on 12-inch cake plate with points toward center.
Repeat until all of batter is used, making the circumference of each layer of cones smaller than the last.
Use halves of broken or unattractive cones to fill hollow spots in the center.