| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
1, Cakes, Family, Favorites |
1 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Cake flour, sifted |
| 1 1/2 |
ts |
Baking powder |
| 1 3/4 |
c |
Butter, (NO substitutes) |
| 2 |
c |
Sugar |
| 1 1/4 |
c |
Egg whites, unbeaten (10-12 eggs |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
Sift flour once, measure, add baking powder and sift together three times.
Cream butter thoroughly, add sugar gradually and cream together until light
and fluffy. Add egg whites, 1/4 cup at a time, beating well after each
addition. Add flavoring and beat vigorously. Turn into two loaf pans 9x5x3
inches, which have been greased, lined with heavy paper and again greased.
Bake in slow over (275 degrees F) 40 minutes; then increase heat lightly
(325 degrees F) and bake 40 minutes. Source: The Latest Cake Secrets,
General Foods Corporation, New York, 1934, pp. 52-53.
NOTES : E hele mai oukou e ai! (Come and eat!)
Recipe by: The Latest Cake Secrets Posted to TNT - Prodigy's Recipe
Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 26,
1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”