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CATEGORY CUISINE TAG YIELD
Eggs English Cakes, English 1 Cake

INGREDIENTS

2 oz Butter
2 Eggs
4 oz Caster sugar
Finely grated rind of
a small lemon
2 oz Self-raising flour

INSTRUCTIONS

1996    
Set oven to 400/F or Mark 6. Warm the butter in a saucepan until it  is
just liquid. Separate the eggs and whisk the whites until they  stand
in soft peaks. Beat the yolks, add the sugar and lemon rind,  then fold
in the egg whites. Stir the butter and flour into the egg  mixture and
beat well. Divide the mixture evenly between paper bun  cases that have
been set in a bun tin (the mixture is somewhat slack,  so placing the
paper cases in a bun tin gives them extra support) and  bake for about
15 minutes or until the cakes are golden and springy  to the touch. As
the cakes cool, their tops will flatten. Posted to  MM-Recipes Digest
V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 563
Calories From Fat: 491
Total Fat: 55.6g
Cholesterol: 493.9mg
Sodium: 148.8mg
Potassium: 212.5mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.9g
Protein: 13.2g


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