1/2 cup sifted cake flour
3/4 tsp baking powder
1/4 tsp salt
3 eggs, separated
1/2 tsp almond extract
1/4 tsp vanilla extract
6 tbsp sugar
Directions
Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt.
Beat egg yolks in a small bowl, rapidly, until very thick and lemon
colored, adding almond and vanilla flavorings during the beating.
With clean beaters, beat the egg whites until stiff and shiny; begin
to add sugar, not more than 1 Tablespoon at a time, and beat
constantly. Continue to beat rapidly until whites are very stiff and
glossy. Gently fold in the beaten egg yolks. In the same manner fold
in the dry ingredients until well mixed. Using a small spatula and a
measuring tablespoon, measure and droop onto ungreased baking sheets,
spacing 2 inches apart. Bake for 10 minutes until light and golden
brown. Remove at once from sheet to cool.
one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL
67, Na 94
Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.
Servings: 10 servings
Ada French Sponge Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; French
The History of Recipes
Experts have tracked the existance of recipes back into distant history, certainly as far as pharonic Egypt, and potentially, even further back. Having said that, mostly, these ancient cook books were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Closer to modern times, there are a couple of cookery books which were published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that we all know today, but rather accounts of the types of meals on the tables of the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices like parsley and basil. The introduction of these new foods and spices caused an outbreak in manuscripts on food, most of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the arrival of the 1900s, recipe publications are highly popular as a result of higher levels of literacy, people having increased leisure time and disposable income. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Ada French Sponge Cookies recipe.
