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CATEGORY CUISINE TAG YIELD
Eggs, Dairy July 1990 1 Servings

INGREDIENTS

1 Whol egg
1 Egg yolk
1/2 t Vanilla
1/2 c Granulated sugar
2/3 c Well-chilled heavy cream
3/4 c Cake flour, not
self-rising
1 t Double-acting baking powder
1/4 t Salt
Confectioners' sugar for
dusting the
cakes
Fresh peaches, peeled and
sliced
for garnish
Fresh raspberries for
garnish

INSTRUCTIONS

In a bowl with an electric mixer beat together the whole egg, the
yolk, the vanilla, and 1/4 cup of the granulated sugar until the
mixture is thick and pale. In a bowl beat the cream with cleaned
beaters, adding the remaining 1/4 cup granulated sugar, until the
mixture holds soft peaks. Fold the egg mixture into the whipped cream
mixture. Into another bowl sift together the flour, the baking  powder,
and the salt and fold the flour mixture into the cream  mixture.
Divide the batter among 6 buttered and floured 1/2-cup muffin tins  and
bake the cakes in the middle of a preheated 350°F. oven for 18  to 20
minutes, or until they are golden. (The batter will flow over  the rims
slightly.) Let the cakes cool in the tins on a rack for 10  minutes and
turn them out onto the rack, leaving them upside down.  Dust the cakes
with the confectioners' sugar and serve them with the  peaches and the
raspberries.  Makes 6 cakes, serving 2.  Gourmet July 1990  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1437
Calories From Fat: 619
Total Fat: 70.3g
Cholesterol: 587.8mg
Sodium: 1209.6mg
Potassium: 2002.5mg
Carbohydrates: 196.8g
Fiber: 14.1g
Sugar: 179.6g
Protein: 20.8g


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