| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Tasse | All-purpose flour* or 2 1/4 c Cake flour |
| 3/4 Tasse | sugar |
| 3/4 Tasse | Packed brown sugar, sifted |
| 3 Teelöffel | baking powder |
| 1 Teelöffel | salt |
| 3/4 Tasse | water cold |
| 1/2 Tasse | vegetable oil |
| 2 Teelöffel | Maple flavoring |
| 7 | Egg yokes (with all-purpose Or 5 Egg yokes (with cake flour) |
| 1 Tasse | egg whites |
| 1/2 Teelöffel | cream of tartar |
| 1 Tasse | Nuts, very finely chopped |
|
*if using self-rising flour omit Baking powder and salt.
Move oven rack to lowest position. Heat oven to 325 degrees. Mix flour, baking powder, sugar, brown sugar and salt. Beat in water, oil, maple flavoring, lemon peel and egg yokes with spoon until smooth. Fold in chopped nuts. Beat egg whites and cream of tartar in large bowl until stiff peaks form. Gradually pour egg yolk mixture over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 X 4 inches.Bake about 1-1/4 hours or until top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang about 2 hours or until cake is completely cook. Remove from pan. Glaze with Lemon Glaze or frost with Citrus Frosting if desired. 16 Servings; 225 Calories Per Serving.
|
|
Anmerkungen zum Rezept:
|
