OLD-FASHIONED RIBBON CAKE WITH JELLY ICING RECIPE
Provided by รก-170456
Number Of Ingredients 14
Steps:
- * Note: The Times Test Kitchen used currant jelly for the filling and icing, but strawberry or raspberry jelly would work as well. Sift flour with baking powder and salt. Cream shortening on high speed 1 minute in separate bowl. Add sugar gradually, creaming on medium-high speed until light and fluffy, 2 minutes. Add egg whites 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating on medium speed until smooth, 2 to 3 minutes. Add lemon extract. Pour half batter into greased 9-inch cake pan. Add red food coloring to remaining batter and pour into another greased 9-inch cake pan. Bake at 375 degrees until cake springs back when lightly touched in center, 20 to 25 minutes. Let cakes stand 5 minutes in pans, then turn cakes out on racks. When cool, split cake layers into halves crosswise. Spread jam/jelly on top surface of 1 white and 2 pink layers. Stack together, alternating layers, starting with pink and ending with white. Frost top and sides with Jelly Icing. For the Jelly Icing: Melt jelly in saucepan over low heat, about 2 minutes. Add salt to egg white and beat on high until stiff, 2 minutes. Pour melted jelly over beaten egg white and beat on high 8 to 10 minutes, or until frosting is of spreading consistency. This recipe yields 10 to 12 servings. Each of 12 servings: 382 calories; 367 mg sodium; 2 mg cholesterol; 13 grams fat; 59 grams carbohydrates; 6 grams protein; 0.09 gram fiber.
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Allyson Moran
[email protected]This recipe is a keeper! I'll definitely be making this cake again and again.
Nightmare UTTP THDTC
[email protected]This cake is perfect for any occasion. I've made it for birthdays, baby showers, and even just because.
CR1VEN
[email protected]I love the way this cake looks when it's sliced. The different colors of the jelly icing make it so festive.
Zhane Wells
[email protected]This is my go-to recipe for ribbon cake. It's always a hit with my family and friends.
Marko Mull
[email protected]This recipe was a disaster! The cake was dense and crumbly, and the jelly icing was too runny.
Adejumo Imran
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as moist as I would have liked. The flavor was still good though.
Synara Mcbride
[email protected]The cake was a bit dry, but the jelly icing helped to balance it out.
Zubair Shaikh
[email protected]This cake was a little too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
Haimath Baloch
[email protected]I've tried many ribbon cake recipes, but this one is by far the best. The cake is moist and fluffy, and the jelly icing is perfectly tart and sweet.
Stephen Isek
[email protected]The cake was delicious and the jelly icing was the perfect finishing touch. I would definitely make this again.
Willie Newsome
[email protected]I'm not much of a baker, but this recipe was easy to follow and the cake turned out great! The only thing I did differently was use strawberry jelly instead of raspberry. It was a hit at my potluck dinner.
Rashid Jutt
[email protected]This old-fashioned ribbon cake brought back so many childhood memories! The combination of the moist cake and the sweet jelly icing was just perfect. I followed the recipe exactly and it turned out beautifully. My family loved it!