Ingredients:
2 ¼ cups
softasilk flour
1 ¼ cups
sugar
1 tbsp baking
powder
1 tsp salt
½ cup oil
¼ cup water
½ cup
pineapple juice
6 eggyolks
1 tsp lemon
extract
1 cup
eggwhites
½ cup sugar
½ tsp cream
of tartar
Procedure:
Preheat oven
to 325⁰ F.
Arrange the bottom topping of your choice. In this case I use pineapple slices, cherries, raisins, nuts and brown sugar.
Make a well
and add in order the oil, eggyolks, pineapple juice, water and lemon extract.
Stir with a wooden spoon, pressing mixture against sides of the bowl until
smooth. (meanwhile, add cream of tartar to eggwhites).
Beat
eggwhites until soft peaks form, aff sugar gradually and beat until stiff.
With rubber
scrape, fold the eggyolks mixture into the beaten eggwhites.
Pour unto an
ungreased 13” x 9” x 2-1/2” rectangular or 10” tube pan.
Bake for 50
minutes at 325⁰ F or on moderate oven until done.
Invert pan to
rack and cool off.
No comments:
Post a Comment