Lard Cake
Yield
servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| ½ | cup |
lard
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
evaporated milk
mixed with 1/3 cup water |
|
| 1 ½ | cups |
sugar
|
|
| 2 ½ | cups |
all-purpose flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 118 | ml |
lard
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
evaporated milk
mixed with 1/3 cup water |
|
| 355 | ml |
sugar
|
|
| 591 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
vanilla extract
|
|
Directions
Seperate eggs; beat whites until frothy.
Beat in ½ cup of the sugar; keep beating until whites form stiff peaks.
In another mixing bowl cream lard with remaining cup of sugar.
When softened add flour, salt, and baking powder.
Beat for about a minute.
Add egg yolks, evaporated milk mixed with water, and vanilla and mix well.
Carefully fold in egg white mixture.
Bake in a 3-by-4-by-12-inch buttered cake tin for 30 minutes in 350℉ (180℃) F oven.
