| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts, Cakes | 16 | Servings | |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 1 | lb | Butter; softened |
| 1 | lb | Sifted cake flour |
| 10 | md | Eggs; separated |
| 1 | lb | Sugar |
| 1 1/2 | ts | Vanilla |
| 1/2 | ts | Lemon or orange juice |
| x | Zest from lemon or orange |
INSTRUCTIONS
Cream butter and flour. Beat yolks, vanilla and juice. Add to butter/flour mixture, gradually. Beat whites with 1 t sugar and fold in. Beat on low for 4 to 5 minutes. Pour into 2 8x4" greased and floured pans. Bake 325~ for 1 1/4 hours. Source: Chef Buster Ambrosia (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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