| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Cake flour; ( I used regular ) |
| 1 3/4 |
c |
Sugar; ( 1 cup sugar +3/4 cup icing sugar) |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Eggwhits; ( I use 1 2/3) |
| 1 |
ts |
Cream of tartar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract; (any extrarct will do ) |
INSTRUCTIONS
from famous brands (changed a little by ME)
8 1/2" spring pan by 3 1/2" high
Sift flour sugar and salt 9 times (I did only three) set a side. Beat
eggwhites until frothy add cream of tartar continue beating until stiff but
not dry. Beat in vanilla and almond extract.
FOLD in flour mixture TWO tbsp at the time folding until batter is smooth
DO NOT OVER FOLD
Pour into Un Greased pan spread evenly bake in pre heated 325 f 65 t0 70
minutes (I baked only 60 minutes)
Remove from oven invert at once LET CAKE HANG UNTIL COLD . Ice or not as
desired
Posted to JEWISH-FOOD digest by "M. Reuter" <moshe@escape.ca> on Aug 10,
1998, converted by MM_Buster v2.0l.
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