Jello Flavored Cake
Yield
1 CakePrep
15 minCook
50 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
granulated |
|
| 2 | cups |
cake flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | package |
jello
(3 ounces) |
|
| ¾ | cup |
milk
|
|
| ⅔ | cup |
vegetable oil
|
|
| 2 | tablespoons |
lemon extract
|
*
|
| 4 | large |
eggs
separted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
granulated |
|
| 473 | ml |
cake flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | package |
jello
(3 ounces) |
|
| 177 | ml |
milk
|
|
| 158 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lemon extract
|
*
|
| 4 | large |
eggs
separted |
|
Directions
In one mixing bowl sift 1¼ cups of the sugar, flour, baking powder and gelatin together.
In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth.
Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with ¼ cup of sugar.
Fold the egg whites lightly but thoroughly into the batter.
Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325℉ (160℃). 40 to 50 minutes until cake springs to the touch.
Turn out immediately onto a wire rack.
Decorate with a thin icing and trim with what ever you want.
