Old-Fashioned Ribbon Cake With Jelly Icing

Time 1 hour 45 minutes
Yields Serves 10 to 12
Old-Fashioned Ribbon Cake With Jelly Icing



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.

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.

The Times Test Kitchen used currant jelly for the filling and icing, but strawberry or raspberry jelly would work as well. Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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