| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Passover |
16 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cocoa |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Boiling water |
| 1 |
c |
Cake meal; unsifted |
| 1/4 |
c |
Potato starch; unsifted |
| 1 1/2 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
c |
Oil |
| 8 |
|
Egg; separated |
| 3/4 |
c |
Water |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
1. PREHEAT OVEN TO 325
2. IN A SMALL BOWL, MIX COCOA, SUGAR & BOILING WATER
3. IN A MEDIUM BOWL, COMBINE CAKE MEAL, POTATO STARCH, SUGAR, & SALT
4. MAKE A WELL IN THE CENTER & ADD OIL, EGG YOLKS, WATER & VANILLA
5. BEAT FOR 5 MINUTES OR UNTIL SMOOTH
6. BEAT EGG WHITES UNTIL STIFF
7. FOLD THE WHITES INTO THE EGG YOLK MIXTURE
8. POUR 1/2 THE BATTER INTO ANOTHER BOWL AND FOLD IN THE COCOA MIXTURE
9. POUR ALTERNATE LAYERS OF LIGHT & DARK BATTER INTO AN UN GREASED 10 INCH
TUBE PAN
10. BAKE FOR 70-80 MINUTES AT 325 TILL DONE
11. DO NOT OPEN OVEN FOR AT LEAST THE FIRST HOUR
12. INVERT PAN & COOL THOROUGHLY
13. REMOVE FROM PAN
Recipe by: Thea Gunther
Posted to JEWISH-FOOD digest by Thea Gunther <theag@nassau.cv.net> on Apr
05, 1998
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”