| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Cakes, Low-fat | 12 | Servings |
INGREDIENTS
| 11 | Egg white | |
| 1 1/2 | c | Sugar |
| 1 | c | Flour |
| 1 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1 | ts | Vanilla |
INSTRUCTIONS
Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Posted to JEWISH-FOOD digest V96 #019 Date: Thu, 12 Sep 96 07:12:18 +0300 From: Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL>
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