5
3/4
|
ea
c
|
egg yolks
sugar
|
beat together until lemon
colored
|
1
|
c
|
flour, sifted
|
add, little at a time,
blending in well
|
1
1
3
|
T
T
T
|
dark rum
lemon juice
water, or as req
|
add and mix; reserve
(add if mix is too dry)
|
5
1/4
|
ea
c
|
egg whites
sugar
|
beat whites to soft peaks,
add in the sugar, tablespoon
at a time continue beating 'til
stiff, not dry; fold whites into
the yolk mix
|
- butter 2 ea 9-inch layer pans
- pour cake batter into prepared pans and bake at 350°F for
20 minutes, or until toothpick inserted in center comes out clean.
- remove cakes from oven and turn out onto a cake rack
to cool completely.
- cakes can be tightly wrapped and refrigerated overnight, or
frozen (up to 3 weeks) for future use.
|
| notes: |
|---|
- the first time i made this cake, the receipt called
for 1 1/4 c flour to 5 egg yolks, and the result was
extremely stiff, the beaten egg whites did not loosen it
much, and as a result, the cake did not rise much and was
tough -- i.e. nfg
- successive times, water was added (as the receipt now
calls for) and the result was much better
|