| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 12 | Servings | |
INGREDIENTS
| 4 | lg | Eggs |
| 4 | tb | Water |
| 1 | c | Sugar |
| 1 | ts | (heaping) baking powder |
| 1 | c | Cake flour |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 3/4 | c | Sugar |
| 3 | tb | (heaping) flour |
| 2 | c | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
FILLING CAKE: Separate eggs & add water to egg yolks. Beat until fluffy. Gradually add sugar. Fold in flour & add vanilla. Beat egg whites & gently fold in. Bake in two 9-inch cake pans at 350 for 30 minutes. Do not overcook. When cakes are cool, cut in halves lengthwise & fill between layers with filling. FILLING: Beat eggs with sugar. Add flour & heated milk. Stir well & cook over moderate heat, stirring constantly, until thick. NANCYE S. SMITH From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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