Recipes > Desserts > Emelines

Emelines

First Part

  • whites of 6 eggs
  • 1 cup powdered sugar
  • 1 cup flour
  • 1 teaspoonful baking powder, sifted with the flour
  • 1/2 teaspoonful lemon extract
  • 1 tablespoonful melted butter, measured after it is melted
  • 2 tablespoonfuls milk

Instructions

Beat the whites till stiff, then add gradually the sugar, butter, lemon extract, and milk, and last the flour. Butter a long shallow tin pan (13 inches long, 9 inches wide, and 1 inch deep), dust it with flour, pour in the mixture, smooth it even with a knife, and bake in a medium-hot oven.

Second Part

  • yolks of 6 eggs
  • 1 cup powdered sugar
  • 1 cup flour
  • 1 teaspoonful baking powder, sifted with the flour
  • 2 tablespoonfuls milk
  • 1 tablespoonful butter
  • 1/2 teaspoonful lemon extract

Instructions

Stir butter, sugar, and yolks to a cream, add lemon extract, flour, and milk; bake the same as the first part. When the cakes are nearly cold lay them over one another with a layer of jelly between, then cut it into fancy shapes like half moons, small rounds, and squares; glaze them with sugar glaze. In place of jelly, cream or any other filling may be taken. The two cakes may be spread separately with jelly, then rolled up like jelly rolls.

Source

Desserts and Salads (1920).

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