| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Sifted cake flour |
| 2 |
c |
Sugar |
| 4 |
ts |
Baking powder |
| 4 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
c |
Water |
| 1 |
c |
Shortening (pareve) |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
>From The Complete American Jewish Cookbook (pg. 126)
note: I will be giving my pareve version of the cake:
Sift together flour,baking powder and salt. Cream shortening until smooth.
Gradually add sugar, creaming until light and fluffy. Add eggs one at a
time, beating after each addition. Add dry ingred. alternately with water.
Add vanilla.
cake: bake for 25 min. in medium oven.
cupcakes: fill greased cupcake pans 2/3 full. Bake in moderate oven 20-25
min. yield: 24 cupcakes.
Note: I put paper "cups" in the cupcake pans and spray them with kal-shemen
(a low fat spray) before filling with batter. you can ice the cupcakes or
add any topping you like.
Posted to JEWISH-FOOD digest V96 #54
Date: Thu, 17 Oct 96 00:47:31 PDT
From: "Shoshana L. Boublil" <toramada@mail.netvision.net.il>
A Message from our Provider:
“God grades on the cross, not the curve.”