| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sugar |
| 1 |
lb |
Butter |
| 1 |
lb |
Eggs (separated) |
| 1 |
lb |
Cake flour |
| 1 |
ts |
Rosewater (or vanilla if prefer) |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
This should be between 10-12 eggs. You can work the recipe backwards, by
measuring the weight of the eggs and equal weights for evry thing. Little
baking powder.
Cream butter and sugar, add flavouring, add yolks two by two, alternating
with flour sifted with the baking powder Whhip the whites. fold in. Bake at
325F for 50-75 minutes.
Pound cakes made with milk will be sort of dry. Posted to Bakery-Shoppe
Digest V1 #210 by "Jazzbel" <jazzbel@grouper.BatelNET.bs> on Aug 31, 1997
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