Cherry Puff Recipe
Ingredients
| Cherries | 1 , drained | |
| 1/2 cup liquid from cherries | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Quick-cooking tapioca | 2 Tablespoon | |
| Egg whites | 2 | |
| Salt | 1 Dash | |
| Cream of tartar | 1/4 Teaspoon | |
| Egg yolks | 2 | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cake flour | 1/3 Cup (16 tbs), sifted | |
Directions
Chop cherries; add cherry liquid, sugar, and tapioca.
Simmer mixture 5 minutes, stirring constantly.
Beat egg whites until foamy; add salt and cream of tartar; beat stiff.
Beat egg yolks until thick and lemon-colored; add sugar gradually; beat thoroughly.
Fold egg yolks into whites.
Sift flour over, fold in.
Pour cherry mixture into 8x8x2-inch baking dish.
Pour batter on top.
Bake in slow oven (325°) 30 to 35 minutes.
Cut in squares.
Serve with ice cream.
Simmer mixture 5 minutes, stirring constantly.
Beat egg whites until foamy; add salt and cream of tartar; beat stiff.
Beat egg yolks until thick and lemon-colored; add sugar gradually; beat thoroughly.
Fold egg yolks into whites.
Sift flour over, fold in.
Pour cherry mixture into 8x8x2-inch baking dish.
Pour batter on top.
Bake in slow oven (325°) 30 to 35 minutes.
Cut in squares.
Serve with ice cream.
Chef
