| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1/2 |
c |
Lard |
| 1 |
ts |
Salt |
| 3/4 |
c |
Evaporated milk * |
| 1 1/2 |
c |
Sugar |
| 2 1/2 |
c |
Flour, sifted |
| 1 |
tb |
Baking powder |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
* Mixed with 1/3 c water.
Seperate eggs; beat whites until frothy. Beat in 1/2 cup of the sugar; keep
beating until whites form stiff peaks.
In another mixing bowl cream lard with remaining cup of sugar. When
softened add flour, salt, and baking powder. Beat for about a minute. Add
egg yolks, evaporated milk mixed with water, and vanilla and mix well.
Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered
cake tin for 30 minutes in 350 degree oven.
From: The Bad For You Cookbook by Chris Maynard and Bill Scheller
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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