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The Honolulu Advertiser
Posted on: Wednesday, January 9, 2008

FOOD FOR THOUGHT
Old-time dreamy frostings

By Wanda A. Adams
Advertiser Columnist

 •  Redefine salad
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Some readers have scolded me for running too many sweets and rich dishes. But few readers write to ask for healthful recipes.

I'm trying to make up for it with the story on salads on this page. And I'm working on a recipe for a really good granola, oatmeal and/or protein bar. If you've got one, please send (address below).

But back to the sweets. Reader LeeAnn Kenolio wrote to ask for a recipe for a creamy frosting "that back when I was growing up you could find at lu'aus on yellow cakes or as a filling for layer cakes. I know it had to be cooked because I remember licking the pot."

Cooked icings are dreamy smooth, easy to make and impressive to look at. Among the most popular was 7-Minute Icing. Color with a little food coloring; flavor with extracts, concentrates or juices, add fruit (fresh, dried or canned; well-drained and chopped) or preserves. In hot, humid weather, this icing holds up better than butter-based types. And it's impressive, even with a made-from-mix cake.

The only hassles: a) you must have a hand-held mixer or egg beater unless you have arms of steel, and b) you still need arms of steel because wielding a mixer for 7 straight minutes takes stamina! If you don't have a double boiler, improvise with a Pyrex bowl centered over a saucepan; be sure the bowl sits above the simmering water, not in it.

7-Minute Icing: In the top of a double boiler over simmering but not boiling water, stir together 2 egg whites, 1 cup sugar, 3 tablespoons water and 1/2 teaspoon cream of tartar. Beat with an electric mixer for 7 minutes, until mixture thickens, increases in size and stands up in soft peaks. Flavor as desired. Frosts one 8- or 9-inch cake (8 servings). Recipe can be doubled.

  • Per serving: 100 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 25 g carbohydrate, 0 g fiber, 25 g sugar, 1 g protein

    Cooked cake fillings were once another art form. This classic from Southern Living magazine complements yellow cake or coconut cake.

    Southern Living's lemon filling: In a medium bowl, lightly whisk 4 egg yolks and set aside. In a medium saucepan, combine 1 cup sugar and 1/4 cup cornstarch; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve, about 2 minutes. Gradually whisk about one-fourth of the hot sugar mixture into egg yolks; add yolk mixture to pot, whisking constantly. Whisk in 2 teaspoons grated lemon rind and 1/3 cup lemon juice. Cook, whisking constantly, until thickened. Remove from heat. Whisk in 2 tablespoons butter. Cool completely, stirring occasionally. Makes 1 2/3 cups, enough to fill an 8- or 9-inch, three- layer cake (8 servings).

  • Per serving: 170 calories, 5 g fat, 2.5 g saturated fat, 110 mg cholesterol, 25 mg sodium, 30 g carbohydrate, 0 g fiber, 25 g sugar, 1 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

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