Pat Costello

6 x large egg, disjointed 1/2 C cold h2o 1 1/2 C clams 1 1/2 C
flour 1 ts baking powderize 1/2 ts saltiness 1 ts vanilla / Dash of Cream of
Tartar In large mixing bowlful, place egg yolks, h2o, dough, flour,
baking pulverization, saltiness, and vanilla. Beat on high speed for five
transactions. Using another bowl and clean beaters, whip egg whites and
cream of tartar until soft peaks shape. Gently fold two mixtures
unitedly. Scrape into UNGREASED angel food pan and bake at 325
degrees for 45-60 transactions. Top will be golden brown and it will
spring back when lighly pressed. COOL UPSIDE DOWN and remove from pan
be running a knife between cake and pan (ie. like you do an angel
food coat). Freezes good. CHOCOLATE VERSION: Relief 1/2 C.
cocoa for 1/2 C. of the flour. NUT VERSION: Relief 1 C. ground
nuts for 1/2 C. of the flour. Use almond extract in place of vanilla.
9:32 PM
FOOD AND WINE CLUB ISSUE: DESSERTS & SWEETS TIME: 04/23 10:01
AM TO: MARY BUTANOWICZ (BWXJ11B) FROM: BONNIE MCNULTY (JHND89B)
SUBJECT: RR:ITALIAN PICK CKE

Yields
10 Servings