Page:Browne - The Plain Sailing Cook Book.djvu/116

 CUP CAKES


 * MATERIALS

1 cup sour cream

½ teaspoon soda

1 cup sugar

2 eggs

1½ cups flour

1 teaspoon baking-powder

½ teaspoon lemon extract


 * UTENSILS

Mixing-bowl

Mixing-spoon

2 small bowls

Sifter

Dover beater

Muffin-pans

DIRECTIONS


 * 1) Break the eggs, putting the yolks in one bowl and the whites in another.
 * 2) With the dover beater, beat first the whites and then the yolks very thoroughly.
 * 3) Stir the sour cream and soda together in the mixing-bowl.
 * 4) Add the sugar, and stir.
 * 5) Add the beaten egg-yolks, and stir again.
 * 6) Sift the flour and baking-powder together into the bowl, and stir the whole mixture vigorously.
 * 7) Add the lemon extract, and "fold in" the beaten egg-whites.
 * 8) Butter the muffin-pans, and fill them about two-thirds full of the batter.
 * 9) Bake in a fairly hot oven for about fifteen minutes or until the cakes are browned.