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4 egg whites
3/4 cup evaporated
skim milk
1/4 cup corn syrup
1 teaspoon vanilla
1 cup all purpose flour
1/2 cup + 2 tbls. sugar
1/3 cup unsweetend
cocoa powder
1 1/2 tbls. corn starch
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/3 cup Carol Hall's
Raspberry Trifle Jam
(click to order now...)
1/2 pint fresh raspberries
confectioner's sugar |
Beat egg whites in a bowl until soft peaks form. Stir together
skim milk, corn syrup and vanilla in a large bowl.
Mix flour, sugar, cocoa, corn starch, baking powder and soda in
a bowl.
Blend the dry ingredients into the wet ingredients at low speed
on your mixer until well mixed.
Fold in 1/4 egg whites until blended. Gently fold in remaining
egg whites just until incorporated.
Divide batter evenly between two 8 inch round cake pans coated with
non-stick vegetable oil cooking spray.
Bake
in preheated oven (325 degrees) for 20 - 25 minutes or until a wooden
toothpick inserted in center comes out clean.
Cool cakes in pan on wire rack for 15 minutes. Turn out onto
rack and cool completely. Spread on one layer Carol Hall's
Raspberry Trifle Jam and sprinkle with half of the fresh berries
if you wish and dust with confectioner's sugar. Dust the remaining
layer with confectioner's sugar, place it on top of the first layer
and garnish with the remaining raspberries.
It's
now ready to serve.
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