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V.I. Vienna Cake
1 cup butter, at room temperature
2 cups sugar
6-8 eggs separated (depends on size of eggs), at room temperature
4 cups white flour
2 tblsp baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla essence
1 teaspoon almond essence
1 med-sized jar each jelly/jam: guava, gooseberry, guavaberry, pineapple, green gage jam (or your choice)
Preheat oven to 350F. Grease generously and flour (3) 9-inch layer cake pans. Cream butter and sugar. Separate eggs and beat yolks slightly, saving whites for icing. Add yolks to butter and sugar, stir well. Sift flour, baking powder and salt. (NOTE: SIFTING IS IMPORTANT!) Add to mixture alternately with milk and beat well. Add essence and blend in. (NOTE: The batter will be VERY thick.)
Pour into cake pans and bake in preheated oven at 350F for about 45 minutes or until well done. Cool well on racks, preferably overnight, before slicing. Cut the layers horizontally into slices as thin as possible, saving the top layer of one for the top of the finished cake. Spread jam lightly over the layers and build the cake, alternating the flavors. If jams are extra thick, thin them with a tiny amount of wine or rum. When cake is built, wipe off any excess jam from the sides and ice top and sides with boiled icing.
Boiled Icing
1 1/2 cups sugar
3 egg whites
6 tbsp. cold water
1/4 tsp. cream of tartar
2 tsp. white corn syrup
1 tsp. almond essence
Put all ingredients, except almond essence, into top of double boiler. Beat 1 minute with an electric hand-held mixer to blend - no heat yet. Then place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Cook over boiling water while beating for 7 minutes or until icing is stiff enough to stand in peaks - do not overcook. Remove from heat and add essence a few drops at a time; continue to beat until smooth and of spreading consistency, about 2 minutes.
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