Quick and Easy Zucchini Cake Recipe

Directions

Grease and flour a 9x13 inch sheet pan. In a medium bowl, combine zucchini, sugar, and water; set aside.

In a large bowl, beat egg whites until soft peaks form. Gradually beat in 2 eggs, until stiff peaks. Add 1/2 of the cream at a time, continuing to beat until stiff peaks form. Remove from the freezer; fold in the whole egg whites until completely combined. Spread the mixture into the prepared pan.

Bake for 35 to 40 minutes in the preheated oven, until a knife inserted in the cake comes out clean. Cool in pan on wire rack for 10 minutes before removing from wire rack and cooling completely. Cool completely in the pan on wire rack.

To make the HERSULA: In a medium saucepan over medium heat combine cream and egg whites. Stir just until the mixture reaches a soft ball stage. Remove from the heat. In a large bowl, beat together 1/2 cup of cream and 1/2 cup of egg whites. Add 3 tablespoons more confectionery if necessary. Fold in the chilled cake mix, and fold in slices. Remove the cake from the rack and cool on wire rack. Spread the remaining 1/4 cup of cream on top, add 1/2 a teaspoon confectionery to smooth the icing, and sprinkle with 1/2 the cream.

LOCK THE INGREDIENTS in a medium bowl. In a large glass or metal loaf pan, layer reserved cake mix, 1/2 cup shortening, egg white mixture, and remaining 1 cup confectionery on a large, nonstick dish. Layer a layer of frosting, base cake layer, and frosted frosting, followed by one of the hovering cake pop-ups. Last layer, with cream on top, also a layer of frosting, and frost the top and sides of the cake. Chill outside for 3 hours, or until slightly set in center. Store in tin refrigerated.