Almond Marshmallow Roll a la Thelma

Ingredients

• One cup of whipped cream
• four tablespoons of sugar
• one teaspoon of lemon extract
• four tablespoons of flour
• a teaspoon of baking powder
• some fruit coloring to color it pink
• whites of five eggs

Method

1. 1

   Put the whipped cream in a bowl; add the sugar, and stir until the sugar gets dissolved, for about three to four minutes.

2. 2

   Then add the flour, baking powder, fruit coloring, and half of the whites that have been beaten to a meringue; mix well, last add the rest of the whites.

3. 3

   Spread a well-buttered baking sheet, put in a quick oven and bake, time about six to eight minutes.

4. 4

   Turn out on a paper that first has been oiled with Mazola oil and sprinkled with powdered sugar.

5. 5

   Spread it with marshmallow, sprinkle with the almonds, and with the paper, roll the cake.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 119. The excerpt below is the record exactly as published.

Almond Marshmallow Roll a la Thelma Guimauve aux Amandes en roulade a la Thelma One cup of whipped cream, four tablespoonsof sugar, one teaspoon of lemon extract, four tablespoons of flour, a teaspoon of baking pow¬ der, some fruit coloring to color it pink, and whites of five eggs

Cook this with the app: pantry check, scaling, and the assistant.