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Parve
Hard
1 Hour, 20 Minutes
Diets 
If you’re looking for a moist and airy white cake, this is the perfect recipe. Stacked and iced with a sweet silky frosting, this cake cuts beautiful slices and feeds a large crowd. If making this in the summer, adding some seasonal berries will really make this cake irresistible!
7 egg whites
1/2 teaspoon vinegar
3 teaspoons Haddar Baking Powder
2 cups sugar
1/2 pound margarine
1 cup non-dairy creamer
1 teaspoon Gefen Vanilla Extract
3 cups Mishpacha Flour
2 cups sugar
1/2 cup water
2 tablespoons Haddar Light Corn Syrup
pinch of salt
1 teaspoon Gefen Vanilla Extract
4 egg whites
1/2 teaspoon vinegar
1 cup coconut (for garnish)
Beat egg whites until foamy.
Add vinegar and baking powder and beat for five minutes.
Add one cup sugar and beat until stiff. Set aside.
In separate bowl, cream margarine and remaining sugar. Add vanilla and creamer.
Slowly add remaining ingredients. When batter is smooth, add beaten egg whites. Mix gently.
Pour batter into two nine-inch round pans. Bake at 350 degrees Fahrenheit for 35 minutes. When completely cool, remove from pans.
Combine sugar, water, corn syrup and salt in saucepan. Boil over medium heat until caramelized.
While syrup is cooking, beat egg whites until stiff. Add vinegar and vanilla extract and continue to beat.
Very slowly, pour hot syrup into egg whites. Beat continuously until thickened. Divide into three parts.
Frost two cake layers. Stack cakes and frost around sides.
Sprinkle coconut generously over top and sides.
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