Ingredients
6 eggs
1 cup sugar
1 teaspoon vanilla
1 cup sifted cake flour
1/4 pound butter, melted and cooled
Directions
Butter a cake pan 9 inch in diameter and dust it lightly with flour.
Beat the eggs and sugar in the top of a double boiler.
Place over hot water and continue beating with a wire whisk or rotary beater for about 15 minutes.
Remove from the heat and beat until mixture is thick and a ribbon forms when beater is lifted.
Preheat oven to 350 F degrees.
Gently mix in the vanilla.
Sift the flour over the mixture a little at a time and fold in carefully.
Add the lukewarm butter gradually in a folding motion. Pour into pan.
Turn out immediately onto a cake rack to cool.
This is a very versatile cake -- it can be iced, or split and put together with a butter cream or served plain.
Notes
"Favorite Recipes from House & Garden" was published in New York by Simon and Schuster in 1958. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.
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