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
Transcribed cooking instructions as a concept can be found way back into the far past, in fact as far back as ancient Egypt, and quite possibly further than that. Interesting though that is, generally, these old cook books were just very basic pictorial recipes for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he recounts how the meals were split into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like bay, fennel and parsley. Over the following few centuries, the upper-class families of Wesstern Europe strove to offer the most exotic meals, and because of this the best chefs and their collection of recipes were much in demand. Even so, it was during the 19th century that haute cuisine and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and recording the recipes of their peers. By the arrival of the twentieth century, cooking publications are in great demand, as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Ada French Sponge Cookies recipe.
