Coral Gables Historical Archive
The Coral Gables Times
Thursday, May 3, 1962, page 52 (of 73)
The page
The text of this pageRead by computer from the scan, so some words may be wrong. The page picture is the original.
Party Punch
Continued from page 25 AFTERNOON BRIDAL SHOWER Open-Faced and Finger Sandwiches Shower Cake* Sangria Punch Bowl* Mints Salted Nuts SHOWER CAKE TO PREPARE: 30 MIN. TO BAKE: 30 MIN. 1 1/2 cups sugar 2 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup chilled whipping cream 3/4 teaspoon almond extract 4 egg whites 1/2 cup water Pineapple Cream Filling White Mountain Frosting 1. Grease bottoms only of two 9-in. round layer-cake pans. Line bottoms with waxed paper; grease paper. 2. Sift 1/2 cup of the sugar with the flour, baking powder, and salt; set aside. 3. Beat cream until it stands in soft peaks; beat in 1/4 cup sugar and extract. 4. Beat egg whites until frothy. Add remaining sugar gradually, beating well after each addition; beat until rounded peaks are formed. Fold in cream. 5. Alternately add dry ingredients in fourths and water in thirds to cream mixture, folding only until blended after each addition. Turn into pans. 6. Bake at 350°F 30 min., or until cake tests done. 7. Cool 10 min. in pans on cooling racks. Run a spatula gently around sides of each pan to loosen cake. Cover with rack; invert and remove pan. Peel off paper. Turn layers and cool completely. 8. Place one layer on serving plate and spread with Pineapple Cream Filling. Top with second cake layer. Frost sides and top of cake with White Mountain Frosting. One 9-in. layer cake Note: The Shower Cake may be decorated with an umbrella and raindrop motif, if desired. For directions write: SUBURBIA TODAY-CAI, 153 No. Michigan Ave., Chicago 1, Ill. PINEAPPLE CREAM FILLING TO PREPARE AND COOK: ABOUT 30 MIN. 1/4 cup sugar 1 tablespoon cornstarch Few grains salt 1/4 cup milk 3/4 cup milk, scalded 1 egg, slightly beaten 1 8 3/4-oz. can crushed pineapple, drained 1 teaspoon vanilla extract 1. Stir the first three ingredients together in a saucepan. Blend in 1/4 cup milk. Add scalded milk gradually, stirring constantly. Bring rapidly to boiling, stirring constantly; cook 3 min. 2. Pour mixture into double boiler top and cook, covered, over simmering water 10 to 12 min.; stir occasionally. 3. Vigorously stir about 3 tablespoons hot mixture into the beaten egg. Immediately blend into mixture in double boiler top. Cook over simmering water 3 to 5 min., stirring constantly. Remove from heat. Cover and set aside to cool. 4. Stir in the pineapple and extract. Cover and chill. 1 1/2 cups filling WHITE MOUNTAIN FROSTING TO PREPARE AND COOK: ABOUT 35 MIN. 2 cups sugar 3/4 cup water 2 tablespoons light corn sirup 1/8 teaspoon salt 1/2 cup (about 4) egg whites 2 teaspoons vanilla extract 1/2 teaspoon almond extract 1. Blend first four ingredients in a heavy saucepan. Stir over low heat until sugar dissolves. Cover and boil gently 5 min. 2. Put candy thermometer in place. Wash sugar crystals from sides of pan with a brush dipped in water; cook without stirring to 244°F (firm ball stage). 3. Beat egg whites until stiff (but not dry) peaks are formed. Continue beating egg whites while pouring the hot sirup over them in a steady thin stream. (Do not scrape sirup from bottom and sides of pan.) Continue beating 2 min., or until rounded peaks are formed. 4. Fold in extracts until just blended. Immediately frost cake. Enough to frost sides and top of a 2-layer 9-in. round cake
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