Wednesday, July 4, 2012

Lane Cake


6 egg whites
1 cup milk
2 teaspoons vanilla
12 tablespoons butter cut in equal parts
2 ¼ cups cake flour
1 ¾ cups sugar
4 teaspoons baking powder

Beat sugar, flour and baking powder for a few seconds
Add butter slowly and beat on low
Mix vanilla and milk, add ½ to mix, beat medium, then add rest, beat fast for a few minutes
Grease and flour 2 9” cake pans (could use 3 pans and same amount of filling too!)
Pour batter into pans.
Bake in center of the oven 350 F. for 25 minutes
Cool 10 minutes
Wrap plates in saran and grease saran.
Invert cakes onto them and cool 60 minutes


1/3 cup sweet coconut
1 cup pecans and golden raisins
1 can sweetened condensed milk
4 tablespoons butter
5 tablespoons Bourbon
1 teaspoon cornstarch

Pulse coconut in food processor until fine
Add pecans and raisins and pulse till fine
Place in frying pan that has 4 tablespoons of butter melted in it.
Cook for 5 minutes
Add 1 tablespoon heavy cream, condensed milk and 1 teaspoon cornstarch
Place in bowl and cool 30 minutes


2 large egg whites
¼ teaspoon cream of tarter
¼ cup sugar

Place all above in a bowl and beat until soft peaks
Add 2/3 cups corn syrup to a pan and cook until edges bubble
Add this to the egg white mixture; pour slowly into mixing bowl between edge of bowl and beater
Beat until peaks
Place cake on plate
Add filling
Top with other part of cake


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