4 egg butter cake

Yield: 1 Servings

Measure Ingredient
3 cups Sifted cake flour
2 cups Sugar
4 teaspoons Baking powder
4 \N Eggs
¼ teaspoon Salt
1 cup Water
1 cup Shortening (pareve)
1 teaspoon Vanilla

>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.

Add vanilla.

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@...>

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