The Picayune Cake

Gateau Picayune

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Cupful of Finely Sifted Cake Flour
  • Teaspoonfuls Each of Cream of Tartar and Salt

Method

Beat the whites of the eggs with salt and water to a stiff froth, after which very little beating will be required. Add slowly, a little at a time, one cupful of fine white sugar. Sift flour before measuring, then resift three times with remaining one-fourth cup of sugar and the cream of tartar. Fold s