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| | | French Pastry Cake
7 large eggs, separated
1/2 teaspoon of cream of tartar
2 cups of flour
3 teaspoons of baking powder
1 teaspoon of salt
1 1/2 cup of sugar
1/2 cup of Wesson or Mazola oil
3/4 cup of cold water
1 teaspoon of vanilla
1 teaspoon of lemon extract
Separate eggs, putting whites in large bowl. Add cream of tartar and beat until stiff. In another bowl, sift flour, baking powder, salt and sugar. Add egg yolks, oil, water, flavorings. Beat with mixer until well blended. Fold flour and egg yolk mixture into beaten egg whites with rubber scraper until well blended. Pour in two oblong 9x13 pans or three 8 or 9 inch pans. Do not grease pans. Foil pans may be used. Bake at 350ºF. for 45 to 55 minutes. Time depends on size of pans. Cake is done when golden brown. Turn pans upside down on rack or containers so air can reach cake. Recipe will make 3 dozen cupcakes. |
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