This is a recipe my family has had since the 1960s. At the time it was given to us, the lady we got it from said it was an old recipe she had used for years and couldn't remember its origin. This recipe was known as a "light dessert".
3 large eggs
1/2 cup cold water
1 cup sugar
pinch salt
1 1/2 tsp baking powder
1 tsp vanilla
1 1/2 cups flour
1 pint whipping cream
large glass of raspberry jam
Beat egg yolks and cold water until very, very light. Add the sugar gradually---continue beating. Combine salt, baking powder, vanilla and flour---add gradually. Bake 325 degree oven in two round layer tins (greased).
Whip cream and combine with raspberry jam. Spread between layers, over top and sides. Set in refrigerator 4 to 5 hours before serving.
1/2 cup cold water
1 cup sugar
pinch salt
1 1/2 tsp baking powder
1 tsp vanilla
1 1/2 cups flour
1 pint whipping cream
large glass of raspberry jam
Beat egg yolks and cold water until very, very light. Add the sugar gradually---continue beating. Combine salt, baking powder, vanilla and flour---add gradually. Bake 325 degree oven in two round layer tins (greased).
Whip cream and combine with raspberry jam. Spread between layers, over top and sides. Set in refrigerator 4 to 5 hours before serving.
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