Cup Sunshine Cakes

Ingredients

• Beat the whites of eleven eggs
• a level teaspoonful of cream of tartar
• Add the yolks of four eggs beaten to a froth
• sift one cupful and a half of granulated sugar
• add a teaspoonful of vanilla extract
• one cupful of flour that has been sifted four or five times

Method

1. 1

   Beat the whites of the eggs until fairly stiff, then add cream of tartar and beat until fine and dry.

2. 2

   Add the yolks of eggs, sift in the sugar, and add vanilla.

3. 3

   When thoroughly mixed, fold in the sifted flour gently.

4. 4

   Turn into greased custard cups and bake in a moderate oven for twenty minutes.

5. 5

   Ice with orange icing when cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 89. The excerpt below is the record exactly as published.

Cup Sunshine Cakes.— Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour that has been sifted four or five times

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