MERINGUE CRADLE CAKE
Meringue:
4 egg whites 1 c. sugar 1 c. finely chopped nuts 1 sq. unsweetened chocolate, grated
Cake Batter: 2 c. flour 3 tsp. baking powder 1 tsp. salt 1 tsp. vanilla 1/2 c. butter 1 c. sugar 4 egg yolks 3/4 c. milk
For meringue, beat egg whites until they form soft peaks. Add sugar, a little at a time, until meringue makes stiff peaks. Fold in nuts and grated chocolate. Grease a 9 or 10-inch tube pan and line bottom with waxed paper. Spread meringue evenly over bottom and up 3/4 of sides of pan. For cake batter, sift flour. Add baking powder and salt. Beat in butter. Gradually add sugar until fluffy. Add egg yolks and beat thoroughly. Mix sifted ingredients alter- nately with milk in another bowl and blend well. Add vanilla. Pour mixture into the meringue lined tube pan. Bake at 325 degrees for 60 to 70 minutes. Let cool 20 minutes on rack before turning cake out. |