Seven Layer Cake Recipe
Ingredients
| Eggs | 6 , separated | |
| Sugar | 1 1⁄4 Cup (20 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Flour | 3⁄4 Cup (12 tbs), sifted | |
| Cornstarch | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 315 Calories from Fat 46
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 232.4 mg9.7%
Total Carbohydrates 60 g20%
Dietary Fiber 0.5 g2%
Sugars 42.2 g
Protein 8 g15.9%
Vitamin A 4.9% Vitamin C 3.8%
Calcium 3% Iron 9.3%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 450°F.
2. Grease and line two or three 8 inch round ans with wax paper.
Making
3. Beat egg yolks until thick and lemon-colored.
4. Add sugar gradually, beating constantly with a rotary beater; add 1 table- spoon lemon juice.
5. Sift in dry ingredients alternately with remaining lemon juice, beating until smooth.
6. Fold in stiffly beaten egg whites.
7. Spread a few tablespoonfuls of the batter in each the pans.
8. Bake in a very hot oven about 5 minutes, or until lightly browned.
9. Turn out on racks to cool.
10. Remove paper.
11. Repeat baking process until all the batter is used and 7
layers are baked.
Chef
