| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
European |
Cake |
16 |
Servings |
INGREDIENTS
| 1 |
lb |
Flour (4 cups) |
| 1 |
lb |
Sugar (2 cups) |
| 1 |
lb |
Butter (don't substitute margarine; the flavor shows) |
| 1 |
lb |
Eggs; separated (about 10 large) |
| 1 |
ts |
Mace |
| 1 |
ts |
Lemon flavoring |
INSTRUCTIONS
From: eoh@raster.kodak.com
Date: 11 Jan 1995 12:13:32 -0000
The classic version in US measure, but if you are European and have a
scale, define 1 lb = 500g and be slightly generous with the flavorings (1#
= 454g). I think my family originally got this from Margaret Rudkin's
cookbook.
Beat eggwhites until very foamy, add half the sugar and beat until stiff
but not dry. Cream butter and remaining sugar, beat in egg yolks, and stir
in flour. Fold in eggwhites and pour into buttered and floured pan. Bake at
350F until toothpick comes out clean. Makes one large tube pan, 2 loaves,
or numerous cupcakes.
Good with fruit or chocolate, but don't try to frost, somehow the flavor
clashes with the standard frostings.
Esther Heller eoh@raster.kodak.com
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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