Michel Stroot's Little Round Pound Cakes
2 c All-purpose flour, lightly Spooned into measuring cups 1 c Unsalted butter, softened 1 c Sugar 1 Lemon- the grated zest only 2 ts Pure vanilla extract 5 lg Eggs, separated
Ingredients
- 2c all-purpose flour, lightly
- 1c sugar
- 1lemon- the grated zest only
- 2ts pure vanilla extract
- 5lg eggs, separated
- 1/4ts salt
Directions
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2 c All-purpose flour, lightly Spooned into measuring cups 1 c Unsalted butter, softened 1 c Sugar 1 Lemon- the grated zest only 2 ts Pure v
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It refers to the proportion of ingredients (one-quarter each butter, sugar, eggs and flour)
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In France, the cake is served with afternoon tea but rarely as dessert
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Source: CLASSIC HOME DESSERTS by Richard Sax Recipe by Michel Stroot, pioneering spa chef at "The Golden Door in California" who is from Bel
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Preheat the oven to 350 degrees F
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Butter 8 small ramekins, custard cups or tiny loaf pans
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sprinkle with sugar, shaking out the excess sugar to leave a very fine coating
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Place the pans on a baking sheet