SAUCES
~--------------------CAKE---------------------------
1 c Sifted unbleached white
: -flour;
1 c Finely ground date sugar or
: -superfine sugar
10 x Egg whites;
1 1/4 ts Cream of tartar
1 1/2 ts Vanilla extract
1/2 c Strawberries; thinly sliced
: -fresh or frozen
1 c Strawberries; sliced fresh
: -or frozen
1 c Honey;
2 tb Arrowroot powder or
: -cornstarch
2 c Kiwifruit; peeled & sliced
: x Chunks of fresh kiwi as
: -garnish; optional
CAKE: Preheat oven to 350F. Sift together flour and
1/2 cup sugar into a large bowl. Set aside. IN
another bowl, beat egg whites until foamy. Add cream
of tartar; continue beating until soft peaks form. Add
remaining 1/2 cup sugar, 2 Tbsp at a time, beating
until stiff peaks form.
Fold in flour-sugar mixture, 1/2 cup at a time. Fold
in vanilla and strawberries. Pour batter into an
ungreased 10-inch tube pan, spreading evenly and
deflating any large air pockets with a knife. Bake 40
minutes, or until cake is lightly browned and springy.
Invert pan and let cake cool 40 minutes. Remove cake
from pan and set on a serving plate. .....Continued in
Part 2........................
Posted to JEWISH-FOOD digest V96 #014
Date: Thu, 5 Sep 1996 15:22:13 -0400
From: Linda Shapiro- Naples FL <lss@coconet.com>
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