| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 1 |
|
Pinches salt |
| 3/4 |
c |
Caster sugar |
| 3/4 |
c |
Cornflour |
| 1 |
tb |
Custard powder |
| 1 |
ts |
Cream of tartar |
| 1/2 |
ts |
Bi-carbonate of soda |
INSTRUCTIONS
1. Pre-heat oven to 180deg.C. Grease two 20cm cake tins or line with Glad
Bake.
2. Beat egg whites with salt, then add sugar slowly to form a soft
meringue. Beat in egg yolks.
3. Sift remaining ingredients three times and fold into egg mixture. Spoon
into prepared tins and bake for 15-20 minutes. Test with a wooden skewer
and when cooked, remove from oven and turn onto cooling rack. Do not leave
upside down on the rack because the top has a tendency to stick.
4. To serve, the cake may be filled with whipped cream and strawberries or
home-made lemon butter.
Converted by MC_Buster.
Per serving: 270 Calories (kcal); 18g Total Fat; (60% calories from fat);
22g Protein; 4g Carbohydrate; 748mg Cholesterol; 357mg Sodium Food
Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”