Lady Baltimore Cake Recipe
This Lady Baltimore Cake is a fluffy white sponge cake with a fruit and nut filling is a classic Southern cake thought to have first been served in the early 20
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Cooking tools:
- Sifter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Cake pan
- Tester
- Spatula
- Whisk
- Hand mixer
- Double boiler
- Saucepan
- Wooden spoon
- Cutting board
- Chef's knife
- Cooling rack
- Spoon
- Fork
- Kitchen timer
Ingredients
- 2 1/2 cups – sifted Swans Down Cake Flour
- 2 1/2 teaspoons – baking powder
- 1/4 teaspoon – cream of tartar
- 1/2 cup – butter, softened
- 1 1/2 cups – sugar
- 1/2 cup – milk
- 1 teaspoon – vanilla extract
- 6 – egg whites
- dried – whole apricots
- pecans – halved
- FILLING AND FROSTING
- 2 – egg whites
- dash – salt
- 1/3 cup – water
- 2 teaspoons – light corn syrup
- 1/2 cup – dried apricots, chopped
- 1/2 cup – raisins
- 1/2 cup – pecans, chopped
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