| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Eggs, separated |
| 1 |
c |
Sugar |
| 1 |
ml |
Salt (1/4 tsp) |
| 2 |
tb |
Cocoa (or Carob) |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Boiled Water |
| 1 1/4 |
c |
Flour |
| 3 |
ts |
Baking Powder |
INSTRUCTIONS
Mix egg yolks and sugar until light and creamy. Add salt and cocoa and mix
in well. Add oil and mix in. Add water and mix in. (The mixture is very
runny at this stage). Add flour and baking powder, and mix well. Fold in
stiffly beaten egg white.
Pour into 2 pans and bake for about 30mins at 180 (350F)
NOTE: I baked it in 1 square pan, and it came out beautifully.
Posted to JEWISH-FOOD digest V96 #095
From: jeffosri@iafrica.com
Date: Thu, 05 Dec 96 19:19:55 GMT
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