White Nut Cake
A dish with cottolene and fine sugar at the center.
contains glutencontains eggscontains nuts
Ingredients
US
Metric
- 80 ml Cottolene
- 1-1/2 cups fine sugar
- 180 ml cold water
- 2-1/4 cups pastry flour
- 20 ml baking powder
- 1 ml salt
- Whites 4 eggs beaten until stiff
- 2 ml Almond extract
- 240 ml English walnut meats broken in pieces
Steps
- PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with
This is a variation — Gutenberg edition. Base recipe: White Nut Cake →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 494 |
|---|---|
| Protein | 8.8 g |
| Fat | 15.9 g |
| Carbs | 82.5 g |
| Fiber | 3.0 g |
| Sodium | 510 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States