Easter Cake RecipeOrigin: America Period: Traditional |
Ingredients
120ml cup water 
Easter Cake Preparation:Method:Combine the water and the white sugar in a saucepan over medium heat, boil the mixture until it spins a thread when a spoon is dipped into it. Meanwhile, beat the egg whites, salt and cream of tartar until light and fluffy but not stiff. Add the hot syrup slowly to egg whites, beating continually until cool. Now beat egg yolks until they become thick and lemon coloured. Stir 80ml of the egg whites into the beaten egg yolks. Sift 200g flour over the remaining egg whites and gently fold in. Add almond flavouring. Now sift the remaining flour over the egg yolks and fold in the orange flavouring. Spoon the egg white batter and egg yolk batter alternately into one ungreased 22cm round cake tin. Place in an oven pre-heated to 170°C and bake for 1 hour. Once cool frost with yellow tinted Seven Minute Frosting. Find more Easter Recipes Here |
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