Shortcake
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"Cookbook Roulette #31 from My Husband’s Favorite Recipes published by Rebekah Lodge #1, Lewiston, Idaho circa 1949. Recipe contributed by Mrs. Thomas C. Lukens (Elsie)"
Serves | Prep Time | Cook Time | CakeWhy I Love This Recipe
The directions generated by this app are much more detailed than the directions in the cookbook. The original cooking directions were to bake slowly. No temperature. No time.
Image is AI generated.
Ingredients You'll Need
2 egg whites (beaten stiff)
1 T. cold water
2 egg yolks
3/4 c. sugar
1 t. baking powder
1 c. flour
Salt
Directions
Preheat the oven to the desired temperature for baking.
In a mixing bowl, beat the egg whites until stiff peaks form.
Add cold water and beaten egg yolks to the egg whites, mixing well.
In a separate bowl, sift together the sugar, baking powder, flour, and a pinch of salt.
Slowly add the sifted mixture to the egg mixture, stirring gently until well combined.
Pour the batter into a prepared cake pan and bake slowly until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool, then split it into layers for serving.
Pairs Well With
A cup of hot tea
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