| 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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