Rhubarb Layer Cake
Rhubarb Layer Cake
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
3 egg yolks
1 teaspoon vanilla
3/4 cup milk
Sift together flour, baking powder and salt; set aside. Cream butter, gradually beat in sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; mix in vanilla. Add sifted dry ingredients in three parts with thirds of milk; mix well. Pour into two greased and floured 8-inch later cake pans. Bake in a 375 degree oven for 30 minutes. Cool in pans for 10 minutes.
Rhubarb Filling:
Wash 1/2 pound fresh rhubarb and cut into 1/2 inch pieces. Cook with 1/2 cup sugar and 2 tablespoons water until very soft, about 15 minutes. In a small saucepan combine 2 tablespoons sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt; stir in cooked rhubarb. cook and stir over low heat until thickened and clear. Remove from heat. Add 1/2 teaspoon grated lemon rind and 1 teaspoon lemon juice. Cool. Spread between layers of cake.
Marshmallow Frosting:
1 1/4 cups granulated sugar
1/8 teaspoon cream of tartar
6 tablespoons water
Dash of salt
3 egg whites
1 teaspoon vanilla extract
Combine sugar, cream of tartar, water and salt. Stir over low heat until sugar dissolves. Cook with out stirring, to 260 degrees on candy thermometer. Set syrup aside. Using electric mixture, beat egg whites until they form peaks. Add syrup gradually to beaten egg whites beating constantly. When all of the syrup has been added, stir in vanilla. Continue to beat until mixture forms peaks and is thick enough to spread. Frost sides and top of cake.
2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
3 egg yolks
1 teaspoon vanilla
3/4 cup milk
Sift together flour, baking powder and salt; set aside. Cream butter, gradually beat in sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; mix in vanilla. Add sifted dry ingredients in three parts with thirds of milk; mix well. Pour into two greased and floured 8-inch later cake pans. Bake in a 375 degree oven for 30 minutes. Cool in pans for 10 minutes.
Rhubarb Filling:
Wash 1/2 pound fresh rhubarb and cut into 1/2 inch pieces. Cook with 1/2 cup sugar and 2 tablespoons water until very soft, about 15 minutes. In a small saucepan combine 2 tablespoons sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt; stir in cooked rhubarb. cook and stir over low heat until thickened and clear. Remove from heat. Add 1/2 teaspoon grated lemon rind and 1 teaspoon lemon juice. Cool. Spread between layers of cake.
Marshmallow Frosting:
1 1/4 cups granulated sugar
1/8 teaspoon cream of tartar
6 tablespoons water
Dash of salt
3 egg whites
1 teaspoon vanilla extract
Combine sugar, cream of tartar, water and salt. Stir over low heat until sugar dissolves. Cook with out stirring, to 260 degrees on candy thermometer. Set syrup aside. Using electric mixture, beat egg whites until they form peaks. Add syrup gradually to beaten egg whites beating constantly. When all of the syrup has been added, stir in vanilla. Continue to beat until mixture forms peaks and is thick enough to spread. Frost sides and top of cake.
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