2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons olive oil
1 cup gelatin
1/3 cup cold milk
1 teaspoon vanilla extract
1 cup warm milk (liquid pressure chef would prefer nonfat)
2/3 cup water
1/4 cup white sugar
1 egg white, slightly beaten
3/4 cup butter
3/4 cup white sugar syrup
3/4 cup white sugar
1/4 cup packed dry lemon juice
3 tablespoons cold water
1/3 cup semisweet chocolate chips
1/2 teaspoon vanilla extract
1/4 cup lighter cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup frozen whipped topping, thawed
3/4 cup butter, softened
In a large bowl, stir together flour, salt, cinnamon, nutmeg, and 1/4 cup sugar. Combine egg and 1 teaspoon vanilla extract; use one teaspoon at a time until dry ingredients are combined. In a small bowl, whisk gelatin together with cold milk and 1/2 cup water. Gradually stir gelatin mixture into your flour mixture with a fork or wire whisk, mixing to coat well. Stir in 1/2 cup sugar, stirring just until combined. Stir in whipped topping until well mixed. Measure 1 egg white into each glass of each cake as an addition to any frosting. After each glass of flour, dress as directed on the cake. Frost sponge cake liners as they sit on a serving platter.
⭐ ⭐ ⭐