My Grandmother, who is 98 years old, used to make this cake for us when we were little. She lived in Upstate New York & Montreal where they have delicious maple syrup which she used in the frosting of this cake. —jvcooks
Preheat oven to 375°F. Grease a 9 x 13-inch cake pan.
Using a standing mixer, cream together the sugar and shortening. Add in eggs and vanilla and continue mixing until combined.
In a separate bowl mix together the salt, baking powder and flour. Add the dry ingredients into the sugar/egg mixture alternating with the milk until the flour is completely incorporated.
Pour into prepared pan and bake for 25-30 minutes.
To make the frosting, beat two egg whites to stiff peaks and set aside. In a sauce pan, bring maple syrup to a boil. Add a pinch of salt (I like to use flaky sea salt).
Add hot syrup in a slow steady stream to the beaten egg whites continuing to whisk the whites while adding.
My true passion is anything that centers around food and cooking. I love to entertain and cook with family and friends. A juicy summer tomato sprinkled with sea salt is my idea of the perfect food and though I have tried it many times, I just can't get myself to like coconut. Braising is my cooking method of choice and I love salt! I prefer to cook then to bake, but regardless, I just love to be in the kitchen. I live in Manhattan with my husband and two children.
For more about Jennifer Vogliano, check out the Behind Food52 Page.