| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Holidays, Desserts, April96, Easter |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sifted cake flour |
| 1/2 |
c |
Sifted powdered sugar |
| 6 |
|
Egg whites |
| 1/2 |
ts |
Cream of tartar |
| 1/2 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Granulated sugar |
| 3/4 |
c |
Sifted cake flour |
| 3/4 |
ts |
Baking powder |
| 6 |
|
Egg yolks |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Cold water |
| 1/2 |
c |
Granulated sugar |
|
|
Powdered sugar |
INSTRUCTIONS
White part: Sift 1/2 cup cake flour and 1/2 cup powdered sugar together
three times. Beat egg whites till frothy; add cream of tartar, vanilla, and
salt. Beat till soft peaks form. Gradually beat in 1/2 cup granulated
sugar. Sift a fourth of the flour mixture at a time over top; fold in.
Yellow part: Sift 3/4 cup cake flour and baking powder together three
times. Beat yolks with juice and water until thick, 5 to 7 minutes;
gradually beat in 1/2 cup granulated sugar. Sift a fourth of the flour
mixture at a time over top; fold in.
Alternately spoon yellow and white mixtures into an ungreased 9- or
10-inch tube pan. Bake at 375 degrees F for 35 to 40 minutes. Invert and
cool. Dust cake with powdered sugar.
From: Better Homes and Gardens GOLDEN TREASURY OF COOKING, Meredith Corp.,
1973. SBN 696-00640-5 Shared by: Karin Brewer, Cooking Echo, 5/94
Posted to MM-Recipes Digest by "Chat Cat" <maintech@ne.infi.net> on Mar
26, 98
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