| 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>
A Message from our Provider:
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