| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Penndutch, Cakes |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
|
Egg, separated |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Flour, cake |
| 1 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
Cream butter and sugar well, then add the beaten egg yolks and beat well.
Add the milk. Sift the dry ingredients together and add to mixture. Fold in
the stiffly beaten egg whites. Pour into well-greased layer cake pans and
bake at 375-F for 20 minutes. When cool, ice with favorite frosting.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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