Easy Cake for Young Cooks

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take two cups of flour, sift it and to each cup put a teaspoonful of yeast powder. Beat the yolks of three eggs and one cup of fine white sugar, together with half a cup of water mixed with extract or wine; beat this well in the yolks and sugar (only half a cup); froth up the whites of the eggs, add them, and last of all, beat in the flour with the powder in it. Bake quickly in square or jelly cake pans.