Pascha Recipes
Easter Dawn Cake
Yield: enough frosting for 1 (3 layer) cake
Ingredients
Cake
- 3/4 cup butter, softened
- 1 3/4 cups granulated sugar
- 2 eggs
- 3 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1 1/2 teaspoons vanilla extract
- 6 drops red food coloring
- 3 drops oil of peppermint
Easter Dawn Frosting
- 4 egg whites
- 4 1/2 cups sifted confectioners' sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- Dash of salt
- 10 drops red food coloring
Instructions
Cake
- Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture; mix well after each addition. Stir in vanilla extract. Pour 2/3 batter into 3 greased and floured 8 inch round cake pans. Add food coloring and oil of peppermint to the remaining batter. Spoon pink batter equally into batter in 3 pans. Swirl pink batter into white batter to obtain a marbled effect.
- Bake at 350 degrees F for 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes; remove layers from pans and let cool completely.
- Spread Easter Dawn Frosting between layers and on top and sides of cooled cake.
Easter Dawn Frosting
- Beat egg whites (at room temperature) at medium speed of electric mixer until frothy. Gradually add sugar, beating at high speed until stiff peaks form. Add remaining ingredients; beat until smooth.