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Recipes - and - Recipes
3 egg yolks
1 1/2 cup sugar
1 cup vegetable oil
1 tsp. vanilla
3 Tbsp. hot water
1 cup shredded beets (peeled)
1 cup shredded carrots
1/2 cup chopped nuts
2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
3 egg whites
Icing:
1/4 cup butter or margarine
1 Tbsp. grated orange rind
1 egg yolk **
2 Tbsp. orange juice
1/4 tsp. vanilla
2 1/4 cups icing sugar
1. Preheat oven to 350º F.
2. In a large bowl, bet together the egg yolks and sugar until thick and fluffy.
In another bowl, combine the oil, vanilla, water, beets and carrots.
3. In a third bowl, combine the chopped nuts, flour, baking powder and salt.
Add the contents of the liquid bowl and the dry ingredient bowl alternately
to the original egg yolk mixture. Mix gently but completely between each addition.
4. In a small bowl, beat the egg whites until stiff and fold into the cake batter.
Pour into a greased and floured or sprayed 9" x 13" baking pan. Bake
for approx. 45 minutes or until a toothpick inserted in the centre comes out
clean. Cool completely.
5. In a small bowl, beat together the butter, orange rind, egg yolk, orange
juice, vanilla and icing sugar until fluffy and smooth. Spread this mixture
over the cooled cake. (**may omit egg yolk if desired)
Serves 12-15
Sharon Anderson
Race View B&B, Metchosin
(near Victoria) BC
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