| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 1/2 | c | Lard |
| 1 | ts | Salt |
| 3/4 | c | Evaporated milk * |
| 1 1/2 | c | Sugar |
| 2 1/2 | c | Flour, sifted |
| 1 | tb | Baking powder |
| 1 1/2 | ts | Vanilla |
INSTRUCTIONS
* Mixed with 1/3 c water. Seperate eggs; beat whites until frothy. Beat in 1/2 cup of the sugar; keep beating until whites form stiff peaks. In another mixing bowl cream lard with remaining cup of sugar. When softened add flour, salt, and baking powder. Beat for about a minute. Add egg yolks, evaporated milk mixed with water, and vanilla and mix well. Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered cake tin for 30 minutes in 350 degree oven. From: The Bad For You Cookbook by Chris Maynard and Bill Scheller From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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