| 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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