WINE CAKE
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1/2 c. butter |
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1 c. sugar |
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1 tsp. baking powder |
1 c. plus 3 tb. |
|
6 tb. sweet dessert
wine, |
sifted cake flour |
|
such as California
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1/2 lemon, juice |
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muscatel, port,
tokay |
7 egg whites |
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angelica |
1 lemon, grated rind |
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Cream
butter very thoroughly, add
sugar gradually, and beat until
light and fluffy. Sift
baking powder with flour several
times and add to creamed mixture
alternately with wine and lemon
juice. Beat batter until
very smooth. Fold in
stiffly beaten egg whites and
grated lemon rind. Bake at
325 F. for one hour. |
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