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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

KLONDIKE CAKE Recipe

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This recipe for KLONDIKE CAKE is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 EGG WHITES
1 1/2 C SUGAR
1/4 C WATER
1/2 PINT OF PASTRY FLOUR
1/2 TSP SALT
1 HEAPING TSP CREAM OF TARTAR
9 EGG YOLKS
1 DESSERT SPOON OF VANILLA
Directions:
Directions:
TAKE THE WHITES OF 11 EGGS, FRESH AND BEAT THEM VERY STIFF. PUT IN 1 1/2 C OF SUGAR IN A SAUCE PAN WITH 1/4 C WATER. BOIL UNTIL IT FORMS SUGAR BUBBLE. TEST SAME AS FOR ANGEL CAKE. BEAT ALL THE TIME YOU ARE POURING THIS IN FINE STREAM INTO THE WHITES OF EGGS WITH YOUR WIRE EGG BEATER. CONTINUE BEATING FOR 25 MINUTES. MEASURE 1/2 PINT OF PASTRY FLOUR, 1/4 TSP SALT, AND 1 HEAPING TSP OF CREAM OF TARTAR. COMBINE THESE DRY INGREDIENTS AND SIFT 4 TIMES. BEAT SUGAR AND EGGS UNTIL COLD, SLOWLY FOLD IN YOUR FLOUR. DO NOT BEAT, SIMPLY FOLD IN FLOUR. NOW TAKE THE YOLKS OF 9 EGGS AND BEAT THEM UNTIL THEY ARE LEMON COLOR. THEN FOLD THIS INTO THE WHITE PART. THE YOLKS ARE THE VERY LAST THINGS TO PUT IN; JUST GET THIS MIXED GOOD AND FLAVOR WITH 1 DESSERT SPOON OF VANILLA. USE AN UN GREASED CAKE TIN 9 INCHES WIDE AND 6 INCHES HIGH WITH TUBE IN THE CENTER. THIS MAKE A LARGE CAKE. PUT THIS CAKE IN A COLD OVEN AND HAVE THE LOWEST POSSIBLE HEAT FOR THE FIRST 30 MINUTES. THEN YOU CAKE WILL RISE VERY SLOWLY. INCREASE THE HEAT A LITTLE MORE BUT NOT HOT FOR THE NEXT 15 MINUTES. THEN FOR THE LAST 25 MINUTES INCREASE THE HEAT JUST A LITTLE MORE. YOU HAVE NOW HAVE 70 MINUTES BAKING CAKE AND BY THIS TIME THE CAKE SHOULD BE TO THE TOP OF YOUR PAN AND THERE IT MUST STAY. TEST AND TAKE OUT OF OVEN SAME AS ANGEL CAKE AND STEAM 25 MINUTES. YOU WILL TO LOOSEN THE CAKE SOME WITH A SPATULA OR SILVER KNIFE AS THIS CAKE STICKS SOME ON ACCOUNT OF YOLKS BEING IN IT. THESE CAKES ARE MOIST AND CAN BE KEPT 4 OR 5 DAYS IF PUT IN A BAKE BOX OR REFRIGERATOR. BE SURE TO USE PASTRY FLOUR AND TAKE PAINS AND TIME TO DO EVERYTHING AS EXPLAINED . THIS CAKE CUTS 30 TO 40 PIECES AND SELLS FOR $1.50. DON'T TRY TO DIVIDE THE RECIPE OR YOU'LL NEED MORE CAKE.

 

 

 

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