| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 1 |
c |
Sugar |
| 1 |
c |
Honey; (1/2 lb.) |
| 1/8 |
c |
Oil |
| 3/16 |
c |
Orange juice |
| 1 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/8 |
ts |
Cloves |
| 1/8 |
ts |
Nutmeg |
INSTRUCTIONS
Mix well egg yolks, sugar, honey, and oil. Mix flour, baking soda, baking
powder, cinnamon, cloves, and nutmeg. The spices are adjustable in line
with any personal preferences that you might have. Combine both mixtures.
Beat egg whites till stiff. Gently fold egg whites into batter. Turn into a
greased 9 x 13 pan. Bake in a pre-heated 350 degree oven for 1 hour.
Posted to JEWISH-FOOD digest by "Kaplan Consulting Corp. (Dovid Kaplan)"
<kapcon@netbox.com> on Sep 14, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
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