Unicorn (Unicorn@Indenial.com)
Fri, 02 Apr 1999 11:48:00 -0500
Reader Carrie Gascoigne says "This one is Groan-O-Meter perfect."
I'm afraid I have to agree with her.
A man comes home one night to find his wife whipping up dinner.
"What are you making for dinner, hon?" he asks.
"Oh," she replies, "it's just macaroni and cheese."
He walks to the pot on the stove. "Well, it smells really gouda."
In keeping with our "make as much ahead of time as possible" Easter
menu, this cake can literally be put into the oven just before you go
to bed, and will be waiting for you when you get up on Easter morning.
Really a meringue rather than a cake, this recipe may well become one
of your favorites because of its ease of preparation, and it's a sure
crowd-pleaser as well.
The Forgotten Cake
6 egg whites
1/2 tsp (2 ml) cream of tartar
1+1/2 cups (375 ml) sugar
1/4 tsp (1 ml) salt
1 tsp (5 ml) vanilla extract
Add the cream of tartar to the egg whites and beat until stiff. Add
the sugar one tablespoon (15 ml) at a time as you continue beating the
egg whites. Beat in the salt and the vanilla. Spoon the mixture into
a buttered 6 x 8 inch (15 x 20 cm) pan and place in a preheated 450F
(230C) oven and immediately turn off the heat. Tip: You may want to
make shallow indentations, or wells, in the surface of the meringue to
hold the topping when you serve it. Leave the cake in the oven
overnight or until the oven has completely cooled. Serve with your
choice of ice cream, berries, and/or whipped cream. Serves 4 to 6.
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