Page:Browne - The Plain Sailing Cook Book.djvu/116

 

CUP CAKES

• MATERIALS
• 1 cup sour cream
• ½ teaspoon soda
• 1 cup sugar
• 2 eggs
• 1½ cups flour
• 1 teaspoon baking-powder
• ½ teaspoon lemon extract

• UTENSILS
• Mixing-bowl
• Mixing-spoon
• 2 small bowls
• Sifter
• Dover beater
• Muffin-pans

 

DIRECTIONS

1. Break the eggs, putting the yolks in one bowl and the whites in another.
2. With the dover beater, beat first the whites and then the yolks very thoroughly.
3. Stir the sour cream and soda together in the mixing-bowl.
4. Add the sugar, and stir.
5. Add the beaten egg-yolks, and stir again.
6. Sift the flour and baking-powder together into the bowl, and stir the whole mixture vigorously.
7. Add the lemon extract, and "fold in" the beaten egg-whites.
8. Butter the muffin-pans, and fill them about two-thirds full of the batter.
9. Bake in a fairly hot oven for about fifteen minutes or until the cakes are browned.

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