I got this recipe in the 1960s from a lady who got it in Houston, Texas in 1939.
6 eggs, separated
1/4 tsp salt
3/4 cup sugar
3/4 cup sugar, again
1 tbsp lemon juice
1/2 cup pineapple juice (unsweetened)
1 1/2 cups flour
1 tsp baking powder
Preheat oven to 325 (moderate) degrees. Set out an ungreased 10-inch angel-cake pan. Beat the egg whites with the salt to form moist, glossy peaks. Gradually beat in the first 3/4 cup sugar. Beat egg yolks and the other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar is dissolved. Add flour sifted with baking powder. Fold in egg whites. Bake in the angel-cake pan for 1 hour. Invert pan to cool. Frost with whipped cream or seven-minute frosting. Trim with maraschino cherries, nuts, and/or coconut for a festive cake.
1/4 tsp salt
3/4 cup sugar
3/4 cup sugar, again
1 tbsp lemon juice
1/2 cup pineapple juice (unsweetened)
1 1/2 cups flour
1 tsp baking powder
Preheat oven to 325 (moderate) degrees. Set out an ungreased 10-inch angel-cake pan. Beat the egg whites with the salt to form moist, glossy peaks. Gradually beat in the first 3/4 cup sugar. Beat egg yolks and the other 3/4 cup sugar until thick; add lemon and pineapple juices; beat until sugar is dissolved. Add flour sifted with baking powder. Fold in egg whites. Bake in the angel-cake pan for 1 hour. Invert pan to cool. Frost with whipped cream or seven-minute frosting. Trim with maraschino cherries, nuts, and/or coconut for a festive cake.
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