Yield: 8 Servings
|¾ cup||Evaporated milk *|
|2½ cup||Flour, sifted|
|1 tablespoon||Baking powder|
* Mixed with ⅓ c water.
Seperate eggs; beat whites until frothy. Beat in ½ cup of the sugar; keep beating until whites form stiff peaks.
In another mixing bowl cream lard with remaining cup of sugar. When softened add flour, salt, and baking powder. Beat for about a minute.
Add egg yolks, evaporated milk mixed with water, and vanilla and mix well.
Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered cake tin for 30 minutes in 350 degree oven.
From: The Bad For You Cookbook by Chris Maynard and Bill Scheller