Gold Cake (gelb Kuchen)

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch	Cakes, Penndutch	1	Servings

INGREDIENTS

6		Egg white
3		Egg yolk
3/4	c	Sugar, fine granulated
1/2	c	Flour, pastry
1/2	t	Cream of tartar
1/2	t	Vanilla

INSTRUCTIONS

Sift the flour 3 times. Beat the yolks of the eggs until light, add
the sugar which has been sifted several times and beat with eggs  until
mixture is creamy. Beat the whites of eggs until stiff adding  the
cream of tartar when partly beaten. Combine the egg mixtures and  fold
in gently the sifted flour, then the vanilla. Do not beat. Pour  into a
well-buttered loaf pan which has been sprinkled lightly with  flour.
Bake at 350-F for 20 minutes. Increase heat to 400-F and bake  about 40
minutes. 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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