| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Egyptian |
|
1 |
Servings |
INGREDIENTS
| 9 |
|
Eggs; separated |
| 1/2 |
c |
Cake meal |
| 1/3 |
c |
Peanut oil |
| 1/4 |
c |
Each orange & lemon juice; mixed together |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Potato starch |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Beat egg whites stiff, adding 1/2 cup sugar slowly while beating. Beat
yolks and one cup of sugar until well mixed. Add cake meal, potato starch,
oil, salt and juices and mix well. Fold whites in with large spatula. Bake
in ungreased tube pan at 325 degrees for one hour. If not brown on top, let
stay in oven for a few minutes longer. Invert pan and let cool before
taking out of pan. A double star recipe!
Posted to JEWISH-FOOD digest by "Heardy VanOver" <heardy@egyptian.net> on
Apr 5, 1998
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”