Tomato Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
2 Blocks: butter,
2 cup: Sugar,
4: Eggs,
3 cup: Cake flour,
1 1/4 t: Baking soda,
1/4 t: Cinnamon,
1/4 t: Ground cloves,
1 can: Tomato sauce combined with,
1/2 can: Water -Filling--,
1/2 cup: Milk,
4 T: Cornstarch,
3/4 cup: Sugar,
1/4 t: Salt,
3/4 cup: Coconut milk -Frosting--,
1 cup: Sugar,
1/2 cup: Water,
1: Egg white,
1/2 t: Vanilla,
1/2 t: Baking powder,
Directions:
Cream butter and sugar. Fold in eggs one at a time. Sift together
dry ingredients three times. Then add to creamed mixture alternately
with tomato sauce. (Can size of tomato sauce not given). Begin and
end with flour mixture. Bake at 350 degrees for 35-45 minutes.
Yield, 2 9" cakes.
Filling: Scald milk in double boiler. Add cornstarch, sugar and
salt, stirring constantly. When thickened add coconut milk.
Frosting: Boil sugar and water til syrup spins a thread. Pour very
slowly over beaten egg white and beat until smooth. Add flavoring
and baking powder. Allow to settle befroe spreading. Top with
freshly grated coconut.
Harriet Achong Li
St. Anns Altar and Rosary Society, Kaneohe, HI, April 1972
Source from luhu.jp
dry ingredients three times. Then add to creamed mixture alternately
with tomato sauce. (Can size of tomato sauce not given). Begin and
end with flour mixture. Bake at 350 degrees for 35-45 minutes.
Yield, 2 9" cakes.
Filling: Scald milk in double boiler. Add cornstarch, sugar and
salt, stirring constantly. When thickened add coconut milk.
Frosting: Boil sugar and water til syrup spins a thread. Pour very
slowly over beaten egg white and beat until smooth. Add flavoring
and baking powder. Allow to settle befroe spreading. Top with
freshly grated coconut.
Harriet Achong Li
St. Anns Altar and Rosary Society, Kaneohe, HI, April 1972
Source from luhu.jp