Yield: 1 Servings
|3 cups||Sifted cake flour|
|4 teaspoons||Baking powder|
|1 cup||Shortening (pareve)|
>From The Complete American Jewish Cookbook (pg. 126) note: I will be giving my pareve version of the cake: Sift together flour,baking powder and salt. Cream shortening until smooth.
Gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Add dry ingred. alternately with water.
cake: bake for 25 min. in medium oven.
cupcakes: fill greased cupcake pans ⅔ full. Bake in moderate oven 20-25 min. yield: 24 cupcakes.
Note: I put paper "cups" in the cupcake pans and spray them with kal-shemen (a low fat spray) before filling with batter. you can ice the cupcakes or add any topping you like.
Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 96 00:47:31 PDT From: "Shoshana L. Boublil" <toramada@...>