Wednesday, April 2, 2014

Moacham Cake

"This cake is my very favorite cake recipe from my Mom.  It is a light and airy sponge cake topped off with a delicious Cream Cheese Icing.  I love when she makes it for us and even my little Chihuahuas beg for it!"
6 eggs, separated
1-1/2 cups of cake flour
2 teaspoons baking powder
2 teaspoons vanilla
1-1/2 cups sugar
1 cup of boiling water
1/2 teaspoon salt 
Preheat oven to 350 degrees.  Prepare a 9x13 pan by spraying it with non-stick cooking spray with flour.  Separate egg yolks from egg whites and place into two separate mixing bowls.  Beat egg whites until stiff peaks form and set aside.  Beat egg yolks for 2-3 minutes (egg yolks will become heavy and a pale yellow color).  Add in flour, baking powder, vanilla, sugar, boiling water and salt.  Mix until completely combined.  Stir in stiffly beaten egg whites.  Pour into prepared pan.  Bake at 350 degrees for 25-30 minutes.  Remove from oven and allow to cool completely.  Frost with Cream Cheese Icing (Recipe follows).

Cream Cheese Icing:
3 ounces of cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
Cream together cream cheese and butter.  Add vanilla.  Add powdered sugar and mix well.  Ice cooled cake.

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