Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- 1 teaspoon vanilla
- 1 level teaspoon cream of il/\
- half beaten
Directions
Charles Edward Draper.
i cup flour sifted 3 times. 1 level teaspoon cream of il/\. cups granulated sugar; tartar (pure).
roll and sift once. y$ teaspoon salt.
\y$ cups egg-white. 1 teaspoon vanilla.
The salt is used to freshen the egg, and will materially as- sist in the beating; this should be put into the egg before beat- ing. When the eggs are about half beaten, add the cream tar- tar and also the extract (your own choice, but vanilla preferred). When the eggs are fully beaten (but not too stiff), then sift sugar in. Up to this point you should beat with a strong, vigor- ous, and continuous stroke. Add flour last; simply folding it in with as few strokes as will be required to mix well. Put into pan at once, and then into gas range. Place the pan on rack about 3 inches above the bottom of the oven. The range should be lighted (both burners) about 2 minutes (no longer) before placing cake in oven. Immediately on placing cake in oven turn out the front burner and turn down the back burner to 3/3 its capacity. This cake should be kept in the oven 1 hour. Pure cream tartar is essential to the success of this cake.