Place all ingredients except vanilla extract in a double boiler; mix well. Cook over boiling water, beating with beater until mixture holds peaks, about 3 minutes. Remove from heat, add vanilla and beat until of spreading consistency (not usually necessary).
note: If very dark brown sugar is used, omit the vanilla since the frosting will have a caramel taste. Use the vanilla with yellow sugar.
ECONOMY SPONGE CAKE
- 6 egg yolks
- 1 cup sugar
- ½ C hot water
- 1½ C cake flour sifted 4 times (once before measuring)
- 2 t baking pdr.
- ½ t salt
- 1 t lemon extract
- nutmeg if desired
Beat egg yolks until lemon colored. Add sugar, hot water and stir until sugar dissolved. Sift dry ingredients into egg mixture, beating constantly. Add flavoring, and beat five hundred times (2 or 3 minutes on mixer).
Bake in chimney pan at 325°-350° for 45 minutes or longer until tester comes out clean. Invert on chimney to cool. Cut as Angel food.
WHIPPED CREAM FROSTING
- 1 C whipping cream
- 2 t powdered coffee
- 4 T powdered sugar
- ½ t vanilla flavoring
- or
- ½ t rum flavoring
- or
- ¼ t almond flavoring
- 4 T cocoa
- dash salt