Wonder Cake
Yield
1 cakePrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
almond paste
|
|
| 3 | large |
eggs
separated, rm. temp. |
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | tablespoon |
cocoa powder
sifted |
|
| 2 | tablespoons |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 45 | ml |
almond paste
|
|
| 3 | large |
eggs
separated, rm. temp. |
|
| 296 | ml |
all-purpose flour
sifted |
|
| 6.3 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
cocoa powder
sifted |
|
| 3E+1 | ml |
almonds
sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour an 8½ X 8½ inch loaf pan.
Cream sugr, shortening and almond paste until light and fluffy.
Beat in egg yolks. Sift flour, baking powder and salt together.
Add to creamed mixture alternately with milk, starting and ending with flour.
Add vanilla extract. Beat until smooth. Beat egg whites until they form soft peaks.
Gradually beat in 3 tablespoons sugar.
Beat until egg whites are stiff but not dry.
Beat ¼ of the egg whites into batter. Fold batter into remaining egg whites being careful not to overmix.
Remove ½ cup batter and mix well with the cocoa.
Pour plain batter into prepared pan.
Spoon chocolate batter on top in blobs and marbleize with a knife or spatula.
Sprinkle with almonds.
Bake for 45 minutes, or until golden brown and cake shrinks from sides of pan.
Cool on wire rack before turning out.
