Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Little Jam Cakes
1 cup sugar
4 eggs, separated
1 teaspoon vanilla
1 tablespoon lemon juice
1 1/2 cup all purpose flour, measured and then sifted
1/4 teaspoon salt
1 cup melted butter
1 cup gooseberry jam
Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350 degrees for 15 to 25 minutes, depending on the size.
From Heritage Recipes of 1800s.
1 cup sugar
4 eggs, separated
1 teaspoon vanilla
1 tablespoon lemon juice
1 1/2 cup all purpose flour, measured and then sifted
1/4 teaspoon salt
1 cup melted butter
1 cup gooseberry jam
Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350 degrees for 15 to 25 minutes, depending on the size.
From Heritage Recipes of 1800s.
Bringing the