Cake to Eat with Wine

Ingredients

• 1/2 cup butter
• 5 egg whites
• 1 cup granulated sugar
• 2 cups cake flour, sifted 4 times
• 9 egg yolks
• A pinch of cinnamon
• 1 teaspoon grated orange rind

Method

1. 1

   Cream butter and sugar; add egg yolks, and beat until all are light and creamy.

2. 2

   Beat egg whites until stiff but not dry and add to batter, a little at a time, continually beating.

3. 3

   Add flour gradually, also the cinnamon and orange rind.

4. 4

   Butter a shallow baking tin, line bottom with oiled paper.

5. 5

   Put in batter and bake in moderate oven (350°F).

6. 6

   When cold, slice cake and toast slices on both sides.

7. 7

   Serve cold.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 109. The excerpt below is the record exactly as published.

CAKE TO EAT WITH WINE (Bolo para Vinho) Y2 cup butter 5 egg whites 1 cup granulated sugar 2 cups cake flour, sifted 4 times 9 egg yolks A pinch of cinnamon 1 teaspoon grated orange rind

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