0 (0)

Category: Desserts

Old-Fashioned Ribbon Cake With Jelly Icing

Old-Fashioned Ribbon Cake With Jelly Icing
Al Seib / Los Angeles Times

Let's say you wanted to host a Valentine's Day party in 1945. According to a cover story in The Times' Home magazine on Feb. 11 that year, it should be a simple "affair of hearts." First you'd lay a "snowy-white" ... Read more

Total time: 1 hour 45 minutes | Serves 10 to 12
Note: The Times Test Kitchen used currant jelly for the filling and icing, but strawberry or raspberry jelly would work as well. Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.


  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup shortening, plus more for greasing
  • 1 1/2 cups sugar
  • 6 egg whites
  • 1 cup milk
  • 1 teaspoon lemon extract
  • 7 drops red food coloring
  • 1 1/2 cups red jam or jelly

Step 1Sift flour with baking powder and salt. Cream shortening on high speed 1 minute in separate bowl. Add sugar gradually, creaming on medium-high speed until light and fluffy, 2 minutes. Add egg whites 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating on medium speed until smooth, 2 to 3 minutes. Add lemon extract.

Step 2Pour half batter into greased 9-inch cake pan. Add red food coloring to remaining batter and pour into another greased 9-inch cake pan. Bake at 375 degrees until cake springs back when lightly touched in center, 20 to 25 minutes.

Step 3Let cakes stand 5 minutes in pans, then turn cakes out on racks. When cool, split cake layers into halves crosswise. Spread jam/jelly on top surface of 1 white and 2 pink layers. Stack together, alternating layers, starting with pink and ending with white. Frost top and sides with Jelly Icing.

Jelly icing

  • 1/2 cup red jelly
  • 1/8 teaspoon salt
  • 1 egg white

Step 1Melt jelly in saucepan over low heat, about 2 minutes.

Step 2Add salt to egg white and beat on high until stiff, 2 minutes. Pour melted jelly over beaten egg white and beat on high 8 to 10 minutes, or until frosting is of spreading consistency.

Each of 12 servings:
382 calories; 367 mg sodium; 2 mg cholesterol; 13 grams fat; 59 grams carbohydrates; 6 grams protein; 0.09 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Lemon-Rosemary Shortbread Cookies
Dario's olive oil cake
Black sesame tuiles with orange and honey
Roasted apricots