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Ingredients
Cake:
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup plus 1/3 cup sugar
2/3 cup 2% low-fat milk
1 teaspoon vanilla extract
3 egg whites
Seven-Minute Frosting and Filling
2 tablespoons finely chopped pecans
Seven-Minute Frosting and Filling:
1 1/3 cups sugar
1/4 teaspoon cream of tartar
2 egg whites
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup chopped dried figs
Instructions
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup plus 1/3 cup sugar
2/3 cup 2% low-fat milk
1 teaspoon vanilla extract
3 egg whites
Seven-Minute Frosting and Filling
2 tablespoons finely chopped pecans
Seven-Minute Frosting and Filling:
1 1/3 cups sugar
1/4 teaspoon cream of tartar
2 egg whites
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup raisins
1/3 cup chopped pecans
1/3 cup chopped dried figs
To make the cake:
1. Preheat oven to 350F. Coat two 8-inch layer cake pans with cooking spray; line bottoms with wax paper and coat paper with spray. Sift together flour, baking powder and salt. Beat butter and 3/4 cup sugar until well blended. Gradually add flour mixture alternately with milk, blending well after each addition. Beat in vanilla.
2. In another bowl beat egg whites until foamy. Gradually add remaining 1/3 cup sugar and beat until nearly stiff peaks form. Stir about one-third of whites into batter; fold in remaining whites. Pour into prepared pans. Bake 25 minutes or until a tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, peel off wax paper and cool completely on racks. Place one layer bottom side up on plate and top with fruit and nut filling. Cover with remaining cake layer, top side up. Frost sides and top of cake with remaining frosting. Sprinkle pecans around top edge of cake. Serves 10.
To makes the frosting and filling:
1. In top of a double boiler or large bowl that fits over a pot, combine sugar, cream of tartar, egg whites and water. Set over simmering water and beat with an electric hand mixer until stiff peaks form, 7 to 12 minutes. Remove from heat, add vanilla and beat 1 minute or until thick enough to spread.
2. To make filling, combine 1 ½ cups frosting, almond extract, raisins, pecans and figs and blend well.
By Jean Kressy, "Relish the American Table," May 7, 2006.
Nutritional Information
1. Preheat oven to 350F. Coat two 8-inch layer cake pans with cooking spray; line bottoms with wax paper and coat paper with spray. Sift together flour, baking powder and salt. Beat butter and 3/4 cup sugar until well blended. Gradually add flour mixture alternately with milk, blending well after each addition. Beat in vanilla.
2. In another bowl beat egg whites until foamy. Gradually add remaining 1/3 cup sugar and beat until nearly stiff peaks form. Stir about one-third of whites into batter; fold in remaining whites. Pour into prepared pans. Bake 25 minutes or until a tester inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans, peel off wax paper and cool completely on racks. Place one layer bottom side up on plate and top with fruit and nut filling. Cover with remaining cake layer, top side up. Frost sides and top of cake with remaining frosting. Sprinkle pecans around top edge of cake. Serves 10.
To makes the frosting and filling:
1. In top of a double boiler or large bowl that fits over a pot, combine sugar, cream of tartar, egg whites and water. Set over simmering water and beat with an electric hand mixer until stiff peaks form, 7 to 12 minutes. Remove from heat, add vanilla and beat 1 minute or until thick enough to spread.
2. To make filling, combine 1 ½ cups frosting, almond extract, raisins, pecans and figs and blend well.
By Jean Kressy, "Relish the American Table," May 7, 2006.
Per serving: 380 calories, 14g fat, 5g prot., 64g carbs., 2g fiber, 270mg sodium.
