| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Cake |
6 |
Servings |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 1/2 |
ts |
Salt |
| 1 |
c |
Sugar |
| 1 |
tb |
Water |
| 1 |
c |
Sifted cake flour |
| 1 1/2 |
ts |
Baking powder |
| 1 |
ts |
Lemon rind |
INSTRUCTIONS
Preheat oven to 350 F. Combine egg whites and salt. Beat until they stand
in soft peaks. Gradually beat in 1/4 cup sugar. In another bowl, beat egg
yolks until thick and foamy. Slowly beat in remaining sugar and water. Sift
together flour and baking powder. Slowly add yolk mixture. Stir in lemon
rind. Fold egg whites into egg yolk mixture until well blended. Bake 25 to
30 mins., or until cake springs back when lightly touched with finger.
Allow to cool. Remove from pans and peel off waxed paper.
DOMINIC'S
5101 WILSON AVE, ST. LOUIS
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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