| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs — seperated |
| 1/2 |
c |
Cold water |
| 1 1/4 |
c |
Sugar |
| 1 1/4 |
c |
Pastry flour |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Separate the eggs. Beat the yolks well, add the cold water and beat again.
Add the sugar gradually, a tablespoonful at a time, while beating and beat
until the sugar is disolved. This requires a lot of beating. Fold in the
sifted flour. Add salt to egg white, whip to a froth, add cream of tartar,
whip until stiff and dry, fold in lightly. Fold in the vanilla. Bake in a
slow, 325(deg), oven for one hour, or until the top springs back when
touched. Remove from oven, invert pan until cake is cold. Ice with your
favorite frosting.
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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