INGREDIENTS

INSTRUCTIONS

Recipe by: Houston Chronicle, May, 1997
Preheat oven to 350 degrees.  Grease and flour a 13-by-9-by-2-inch baking
pan. Sift flour with baking powder. In large bowl with clean beaters, beat
egg whites until frothy. Add sugar gradually, beating to form stiff peaks.
Add yolks, 1 at a time. Slowly add flour and milk. Pour batter into
prepared pan and bake until edges are golden brown, about 40 to 45 minutes,
Remove from oven and let cool on a rack. Topping: Combine milks and sour
cream (do not beat). Pour Topping over cake and let sit until all the
mixture is absorbed, 20 to 30 minutes.
Prepare Meringue and refrigerate:   Combine sugar and water in a saucepan.
Let sit until sugar is dissolved. In clean electric mixer bowl with clean
beaters, beat egg whites. Slowly pour sugar syrup over egg whites, beating
constantly until meringue holds stiff peaks. Store in refrigerator. This
can be served immediately but is best made 24 hours ahead and chilled. The
meringue will keep, covered, 2 days in the refrigerator.
Before serving, cut cake into squares and spread Meringue over each.
Garnish as desired with fresh berries and mint leaves.
"This dessert is a favorite on the menus at many Houston Mexican and South
American restaurants. Arnaldo Richards of Pico's reworked a previously
published recipe to fit a 13-by-9-by-2-inch pan, which is more common to
home cooking. " Houston Chronicle, May, 1997
Formatted for you by:  Bill Webster
Posted to MC-Recipe Digest V1 #763 by Bill <thelma@pipeline.com> on Aug 29,
1997

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