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tidbits For The Cardinal cake
4 Eggs, Separated
1/2 Cup Granulated Sugar
1/4 Cup Cornstarch
1/4 Cup Cake Flour
1 Cup Sherry preheat Oven To 350 Degrees F. in A Large Bowl Beat Egg Whites Until Very Stiff. In A Small Bowl Beat Yolks Until Lemony; Add Sugar And Continue Beating. When Stiff, Add Slowly, By Tablespoonsful, The Cornstarch And Cake Flour. Carefully Fold Yolk Mixture Into Beaten Whites. Spoon Into A Well-buttered 8 X 8-inch Pan. Bake For 15 Minutes. turn Off Oven, Slightly Open Door, And Allow Cake To Cool In The Oven. When Cold, Cut Into 16 Squares. Arrange In A Serving Bowl And Slowly Saturate With Sherry. Pour Hot Syrup Over Cake And Refrigerate. Serve Cold. syrup
2 Cups Granulated Sugar
1 Cup Water bring To A Boil And Cook For 5 Minutes. |
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