Stars 'N Stripes Shortcakes
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Ingredients:
- 1 1/2 teaspoon cream of tartar
- 1 cup flour (cake )
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 13 egg ( whites (2 cups))
- 1 1/4 cup sugar
- 1 cup flour (cake )
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 13 egg ( whites (2 cups))
- 1 1/4 cup sugar
Preheat oven to 350°F. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the vanilla extract, then gradually add the sugar, beating until stiff. Sift the flour over the whites and gently fold in. Bake in star-shaped muffin pans, spray them well to prevent sticking, bake about 15 minutes or until light golden brown. Pop the cakes onto a plate or cooling rack, the soak them with the Warm Lemon Sauce( see recipe below) then refrigerate until ready to serve. To simplify: Use Duncan Hines Angel Food Cake Mix, pour into large bowl and fold in 1 1/4 cups water with rubber spatula until moistened. DO NOT OVER MIX, you do not want to flatten the whites, then bake as above. Warm Lemon Sauce Ingredients 1 cup lemon juice 2 cups sugar Method Over medium heat simmer while stirring let roll for about 5 minutes until slightly thickened then pour over warm cake to marinate. Also great over
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