Ingredients
- The whites of 11 eggs
- 1 1/2 tumblers of sifted powdered sugar [a tumbler is 1 cup]
- 1 tumbler of sifted flour
- 1 teaspoon of cream of tartar
Directions
- Sift the flour four times, leaving the tumbler even full.
- Add the cream of tartar and sift again.
- Beat the eggs to a stiff froth in a pan. (Pan must never have been greased, and have dimensions of 2.5 gills [1 1/4 cups])
- While beating, add sugar to the eggs lightly.
- Flour the eggs gently, while still beating.
- Do not stop beating until the dish is put in a moderately heated oven to bake.
- Bake in oven for 40 minutes, if too soft let it remain a few minutes longer.
- Leave in oven, and do not open the oven until it has been in 15 minutes.
- Turn the pan upside down to cool.
- When cold, take out the cake by loosening it with a knife
- Ice cake
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