Going back 48 years for cake recipe

Published 3:45 pm Monday, September 19, 2011

Getting back to Vonny McCarver’s recent request for a 7-Up cake recipe, Everett cook Debbie Galuska shares a double helping and tells us, “I pulled out my 1963 ‘Quick Recipe Favorites’ from 7-Up and am sending along the cake and icing recipes from it.”

Debbie adds, “My dad always made 7-Up pancakes. Just substitute 7-Up for the liquid in whatever pancake mix you are using (always Krusteaz at our house). The pancakes puff up and are very light and fluffy — delicious!”

7-Up cake roll

Prepare one package of angel-food cake mix according to package directions, using 7-Up as the liquid. Bake in two waxed paper-lined jellyroll pans (1-by-10 1/2-by-15 1/2-inches) in a 375-degree oven for 10 to 12 minutes.

While cakes are baking, sprinkle 2 towels well with powdered sugar. Immediately on taking cakes from oven, loosen edges and turn out on towels. Carefully pull waxed paper from cake. Roll cakes in towels. Let stand until cool.

Filling for cake roll
1 pint whipping cream
4 tablespoons sugar
3/4 teaspoon vanilla
Green food coloring
1 cup blanched almonds, chopped and toasted
Powdered sugar
Whip cream, gradually adding sugar. Stir in vanilla; tint lightly with green food coloring. Fold in almonds.

Unroll cakes and spread with whipped cream mixture. Roll up quickly and refrigerate until serving time.

Sprinkle with powdered sugar before serving.

Two cake rolls make 16 to 18 servings.

7-Up angel food cake with fruit and whipped cream or 7-Up icing

Mix and bake angel-food cake mix as directed on package, using 7-Up as the liquid. Elegant served with cut-up fresh fruit and whipped cream. Or frost with 7-Up icing.

Makes 1 cake.

7-Up lemon icing

1 1/2 cups powdered sugar
1/2 teaspoon grated lemon rid
1/4 teaspoon vanilla
3-4 tablespoons 7-Up
Combine all ingredients. Spoon icing on top of angel-food (or spice) cake; let icing drip down sides.

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