CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
Arab |
|
12 |
-16 |
INGREDIENTS
2 1/2 |
c |
Flour |
2 |
c |
Sugar |
1 |
ts |
Baking powder |
1/2 |
ts |
Baking soda |
1 1/3 |
c |
Buttermilk or sour milk; (I used GIL – Israeli variety of sour milk – 11/2 container) |
1/2 |
c |
Shortening; margarine or, (heaven forbid but that's what I used) butter |
1 |
ts |
Vanilla |
4 |
|
Egg whites |
INSTRUCTIONS
</x-rich><x-rich>Source : Better Homes and Gardens
Preperation (1 minute):
Mixer the whole thing in the order of the list.
Bake for about 30 mins at medium.
Note : the cake can be frosted in the usual way. Also, it can be cut up,
and used as a basis for Petit Fours.
Posted to JEWISH-FOOD digest by "°ò©ä è°àáODh" <<tarab@netvision.net.il> on
May 11, 1998
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