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Carol Neuman NYC - my mothers recipe , simply the best pesach cake youve ever tasted!!! Beat egg whites with 1/2 cup sugar until stiff. Set aside. Beat yolks with 1/2 cup sugar. Fold yolks into whites and gently add the rest of the ingredients. Mix gently. (this means that the rest of the ingredients should be folded in carefully by hand with a spatula. Dont rush it or you will lose the "snow" of the egg whites.) Pour into ungreased tube pan for 45 minutes at 350 degrees. Turn upside down to cool. Posted to JEWISH-FOOD digest V97 #083 by email@example.com on Mar 12, 1997
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