Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 1 cup flour
- 1 teaspoon cream of tartar
- 1/9 teaspoon royce's vanilla
- 11 eggs
- 5 eggs
- 5 eggs very light
- salt
Directions
AVhites of 11 eggs, lVi> t-'iips gi-uiiulated sugar, 1 cup flour, 1 teaspoon cream of tartar, little salt, 1/9 teaspoon Royce's vanilla, yolks of 5 eggs. The secret in this cake is to have the eggs fresh and cold: measure flour after sifting once; sift flour, sugar and cream of tartar together four or five times, so they will be light and well mixed; break the eggs, whites only, onto a large platter or bowl ; beat thorn with the salt to a stiff dry froth ; add the va- nilla; then sift the flour in a little at a time, and stir but do not beat. AVe call it folding; beat the yolks of 5 eggs very light and fold into the cake; use a tin with removable bottom, and legs, and never grease such a tin for cake of any kind; bake about one hour in a moderate oven. If the oven bakes fast on the top put paper over it and put a couple of tin cans in the oven to hold the paper up, so the cake, as it rises, wnll not touch the paper. Do not open the oven door the first fifteen minutes, then if it has not raised any. turn on a little more gas. AVhen you take it out of the oven turn bottom side up until cold ; then run a knife around and it will drop out. Mrs. Rosamond D. Rogers.