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Heavenly Shortcake Recipe

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This recipe for Heavenly Shortcake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Trula Chaffin
Added: Tuesday, July 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. vegetable oil
3 egg yolks
6 tbsp. water
3/4 c. sugar
1 c. plus 2 tbsp. plain flour
1 1/2 tsp. baking powder
1 tsp. vanilla
3 egg whites
Fruit of choice (i.e. fresh strawberries, peaches, blackberries, or blueberries)
1 pint heavy whipping cream
sugar

Directions:
Directions:
Preheat oven to 350. Beat egg whites until they form peaks. Set aside. Combine oil, egg yolks, and water. Mix well. Add sugar and continue mixing . Gradually add the flour, baking powder, and vanilla. Mix until fluffy. Fold in beaten egg whites. Divide batter between 2 round (9 inch) cake pans that have been greased and floured. Bake until lightly browned and toothpick comes out clean. Turn out onto cooling rack. While cake is cooling, beat whipping cream until it forms stiff peaks. Add sugar to taste during mixing. Spread beaten whipping cream over bottom layer of cake and top with fruit. Top with second layer of cake and repeat. Serve immediately or refrigerate until serving.

 

 

 

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