Madame John’s Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cream the sugar and the butter together till very light. Then add the whites of the eggs, beaten to a stiff snow, after which stir in gradually the flour and on
Ingredients
- 2 Cupfuls of Sugar
- ½ Cupful of Butter
- A Teaspoonful of Baking Powder
- The Whites of 16 Eggs, Whipped to a Stiff Froth
- 4 Cupfuls of Sifted Flour
- The Juice of an Orange, or a Tablespoonful of Orange Extract
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