| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 1 |
c |
Granulated sugar (1/2 pound) |
| 6 |
|
Eggs; separated |
| 2 |
ts |
Rum flavor (or flavoring of your choice) |
| 1 1/2 |
c |
White rice flour |
| 2 |
ts |
Baking powder |
| 1/4 |
c |
Cornstarch |
INSTRUCTIONS
Grease and flour a loaf pan. Cream butter, sugar, & egg yolks together.
Beat for 1/2 hour!!!! Add flavoring and flour. Blend. In another bowl -
beat egg whites until stiff. Fold gently into batter. Bake at 350 degrees
for about 45 minutes - Then INCREASE heat to 375 for 15 minutes more. When
toothpick comes out clean, remove from oven and cool. Turn out on plate,
and allow to cool completely. This cake is fine served plain (topped with a
spoonful of fruit or pudding, or may be glazed with your favorite glaze.
The cake keeps well in a closed container. ***Notes - if you don't care for
rum flavor, try brandy or sherry extract, or lemon, strawberry, maple,
vanilla, etc. I have tried them all, and they are good. You can also slice
it and make a torte by placing different jams or fillings between the
layers.
Posted to Bakery-Shoppe Digest V1 #234 by "popette" <popette@mail.twd.net>
on Sep 13, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”