Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup flour
- one-half teaspoon cream of tartar
- a pinch of salt added to the eggs before whipping
- nine large eggs
- ten small ones
- salt
Directions
Whites of nine large eggs, or ten small ones, one and one- fourth cups granulated sugar,, one cup flour, scant one-half teaspoon cream of tartar, a pinch of salt added to the eggs before whipping. Flavor to taste. Sift four times, measure and set aside sugar and flour, whip eggs to foam, add cream tartar, and whip until very stiff, add sugar and beat in (always using a spoon to mix cakes with), then add flour and fold it lightly through. Put in moderate oven, will bake in twenty to forty minutes. I always have best of results with this recipe, but" am particular about directions. Frost as any cake. Turn cake upside down when done. — Mrs. J. M. Dennis, San Jose, Calif.