Patriot's Red White and Blue Cake...from the kitchen of One Perfect Bite
3/4 cup white shortening
2-1/4 cups granulated sugar
1 teaspoon almond or lemon extract
3-1/3 cups sifted cake flour
3-3/4 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups whole milk, room temperature
6 egg whites, room temperature
1-1/2 cups canned strawberry pie filling
1-1/2 cups canned blueberry pie filling
1 (12-oz.) container whipped topping, thawed
1) Grease and flour 3 (9-inch) round pans. Preheat oven to 375 degrees F.
2) To make the cake: Cream shortening. Add sugar and extract, beating until fluffy. Sift flour with baking powder and salt. Add dry ingredients to creamed mixture alternately with milk. Blend just until smooth after each addition. Beat egg whites until stiff enough to form peaks. Fold into batter. Pour batter into prepared pans. Bake for about 20 minutes. Test for doneness with a toothpick. Cool in pans for 10 minutes. Turn onto racks to complete cooling.
3) To assemble: Place 1 layer on a cake plate. Pipe a 1-inch band of whipped topping around rim of layer. Fill center with strawberry pie filling. Top with second layer. Pipe a rim around it and fill canter with blueberry pie filling. Top with third layer. Frost top and sides of cake with whipped topping. Refrigerate for at least 1 hour. Yield 12 servings.
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