This page has been validated.
CUP CAKES
|
|
DIRECTIONS
- Break the eggs, putting the yolks in one bowl and the whites in another.
- With the dover beater, beat first the whites and then the yolks very thoroughly.
- Stir the sour cream and soda together in the mixing-bowl.
- Add the sugar, and stir.
- Add the beaten egg-yolks, and stir again.
- Sift the flour and baking-powder together into the bowl, and stir the whole mixture vigorously.
- Add the lemon extract, and "fold in" the beaten egg-whites.
- Butter the muffin-pans, and fill them about two-thirds full of the batter.
- Bake in a fairly hot oven for about fifteen minutes or until the cakes are browned.
[ 106 ]