Little jam cakes
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | Eggs, separated | |
1 | cup | Sugar |
1 | teaspoon | Vanilla |
1 | teaspoon | Lemon juice |
1½ | cup | All purpose flour (measured |
Then sifted) | ||
¼ | teaspoon | Salt |
1 | cup | Melted butter or margarine |
1 | cup | Gooseberry jam |
Directions
Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter.
When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15 to 25 minutes depending on the size. These are good as a sweet dessert anytime or to pack in lunch boxes. Source: Heritage Recipes ch.
Related recipes
- Almond crisps
- Fish & stoffle
- Fish and stoffle
- French cream pie
- Grape sponge
- Heirloom & creole tomato salad
- Heirloom apple tart
- Heirloom raisin muffins
- Heirloom salsa
- Heirloom spice cake
- Heirloom walnut icebox cookies
- Jam
- Little chocolate cake
- Little chocolate pots
- Little pizzas
- Oyster casserole
- Potato spice cake
- Raisin brown bread
- Spicy gingerbread
- Tasty vegetable stew