Recipe(tried): Ukrainian Easter Bread Chyhyryn Style

The Region of Chyhyryn, in Kyiv Province, was embroiled in many historical events. A famous Cossack fortress once stood there, and it was a seat of power and controversy. Chyhyryn developed a white paska, thought to symbolize the spirit or soul. The original recipe called for potato flour, but cake flour is an excellent substitute. The texture resembles a soft sponge. It may be served with raspberry or cherry syrup as dessert.

1 1/2 cups cake flour
1 2/3 cups sugar
12 egg whites
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
powdered sugar

Line the bottom and sides of a 10 inch tube pan (or 2 tall cans, to be traditional) with buttered brown paper, or greased parchment paper, or use lined muffin tins. Sift flour and sugar separately, then sift flour with 1/2 cup sugar. Beat egg whites with wire whip until foamy. Add cream of tartar, fold in vanilla, almond extract, and salt. Whip until glossy and stiff, but not dry. Gradually whip in remaining sugar a little at a time. Sift some of the flour-sugar mixture over egg whites, fold gently, and repeat until all flour is used.

Pour into prepared pan or cans and bake in preheated 350 degrees F. oven.

Note: the tube pan requires 45-50 minutes, the cans about 30 minutes; cook muffins in tins less, according to size.

When done, hang tube pan upside down or invert cans on rack for 1 hour, until set. Remove, place on platter, and sprinkle with powdered sugar.

To serve, spoon fruit syrup over each portion.