6 eggs separated-
1 t. cream of tartar
1/2 t. lemon juice
1/2 t. almond extract
1/2 t. vanilla
1/2 c. water
1 1/2 c. w.w. flour
1/4 t. salt
Beat egg whites with the cream of tartar until stiff. Beat egg yolks. Add extracts, juice and water, beat with egg yolks. Add flour and salt. Fold egg whites gently into egg yolks. Pour into cake pan and cook at 325 for 1 hour. After removing from the oven, invert for one hour while cooling
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