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Ingredients

Ingredient Amount Notes
Egg Whites 1¼ cups  
Egg Yolks 4  
Cream Of Tartar 1 tsp  
Flour 1 cup  
Salt ¼ tsp + ½ tsp  
Granulated Sugar 1cup + ½ cup + 4 Tblsp  
Vanilla Flavoring 1 tsp + 1 tsp  
Almond Extract 1 tsp  
Cornstarch 1 Tblsp  
Heavy Cream 1 cup  
Slivered Almonds ¾ cup  

Method

  1. Preheat oven to 375°F.
  2. Grease and flour 10” tube pan.
  3. Sift flour 3 times.
  4. Sift granulated sugar twice.
  5. Separate egg whites and save 4 egg yolks.
  6. Beat egg whites until frothy.
  7. Add cream of tartar and ¼ tsp salt.
  8. Beat until stiff enough to stand.
  9. Beat in 1 cup sugar.
  10. Fold in 1 tsp vanilla and almond flavorings.
  11. Fold in flour with ½ cup sugar.
  12. Pour into prepared pan.
  13. Bake 30 min at 375°F.
  14. Reduce heat to 325°F. and bake 30 min more.
  15. When cake is cold, cut in half horizontally.
  16. Mix 4 Tblsp sugar, cornstarch, and ½ tsp salt in a double boiler.
  17. Add heavy cream.
  18. Cook 5 min, stirring constantly.
  19. Slightly beat 4 egg yolks and stir them in.
  20. Cook until thick and creamy.
  21. Add 1 tsp vanilla and slivered almonds.
  22. Cool, then spead between layers of cake.

    Notes From Gran

Modern Notes

One dozen large eggs will yield about 1¼ cups of egg whites.

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