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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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We use this as a base for our strawberry shortcakes. We cut it in 3 by 3 squares, split them and top with fresh berries and juice. Whip cream de riquer of course Ingredients:
1 cup of all purpose flour |
1 1/2 tsp of cornstarch |
2 tsp of baking powder |
1 cup of sugar |
1/4 tsp of salt |
4 eggs separaated |
1 tbsp of cold water |
1 tsp of vanilla |
Directions:
1. Beat egg yolks with water until thick, add sugar gradually beating until light and fluffy.
2. Beat in the real vanilla extract.
3. Sift flour, cornstarch, salt and baking powder.
4. Add to egg yolk mixture.
5. Lastly fold in the stiffly beaten egg whites.
6. Bake in a parchment lined 8 inch square cake pan for 30 minutes until center of cake rises and toothpick comes out clean.
7. Cool, cut in 9 pieces.
8. Split and serve with macerated fruit and whipped cream.
9. I like fresh strawberries sliced with sugar and a touch of Cointreau.
10. Peaches with lemon juice and brown sugar are very good too.
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