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Suggest a better descriptionSift flour, baking powder & salt together. Beat egg whites until stiff. Gradually beat in sugar (1 tbs. at a time) and continue to beat until meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in dry ingredients. Pour into well-greased 10-in. cake pan or 8-in. square cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover & bring to boil. Place cake on rack. Cover & steam 20 min. or until toothpick inserted near center comes out clean. Do not lift lid or allow water to fall below boiling while steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve hot. ANNA KAOS PITTSBURGH, ASPINWALL From the
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 700 | ||
Calories from Fat: 151 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 705mg | 217 % | |
Sodium 528.3mg | 18 % | |
Potassium 254.3mg | 7 % | |
Total Carbohydrate 117g | 34 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 116.4g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 700
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