| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Whol egg |
| 1 |
lg |
Egg yolk |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Granulated sugar |
| 2/3 |
c |
Well-chilled heavy cream |
| 3/4 |
c |
Cake flour; (not self-rising) |
| 1 |
ts |
Double-acting baking powder |
| 1/4 |
ts |
Salt |
|
|
Confectioners' sugar for dusting the |
|
|
; cakes |
|
|
Fresh peaches; peeled and sliced, |
|
|
; for garnish |
|
|
Fresh raspberries for garnish |
INSTRUCTIONS
In a bowl with an electric mixer beat together the whole egg, the yolk, the
vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and
pale. In a bowl beat the cream with cleaned beaters, adding the remaining
1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg
mixture into the whipped cream mixture. Into another bowl sift together the
flour, the baking powder, and the salt and fold the flour mixture into the
cream mixture.
Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake
the cakes in the middle of a preheated 350°F. oven for 18 to 20
minutes, or until they are golden. (The batter will flow over the rims
slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn
them out onto the rack, leaving them upside down. Dust the cakes with the
confectioners' sugar and serve them with the peaches and the raspberries.
Makes 6 cakes, serving 2.
Gourmet July 1990
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