Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Posted to JEWISH-FOOD digest V96 #019 Date: Thu, 12 Sep 96 07:12:18 +0300 From: Annice Grinberg
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|Serving Size: 1 Serving (118g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 50.6mg||2 %|
|Potassium 75.8mg||2 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 84.5g|
|Protein 4.6g||7 %|
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Calories per serving: 352
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