Moonshine Cake
Whites 10 eggs
¼ teaspoon salt
⅞ teaspoon cream of tartar
Yolks 7 eggs
1½ cups sugar
1 teaspoon almond extract
1 cup pastry flour
Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. Beat yolks of eggs until thick and lemon-colored and add two heaping tablespoons beaten whites. To remaining whites add gradually sugar measured after five siftings. Add almond extract and combine mixtures. Cut and fold in flour, measured after five siftings. Bake in angel-cake pan, first dipped in cold water, in a slow oven one hour. Have a pan of hot water in oven during the baking. Cover with
Maraschino Frosting. Follow recipe for Ice Cream Frosting (see p. [528]), adding to sugar one-half teaspoon cream of tartar, and flavor with maraschino. Sprinkle with almonds blanched, shredded, and baked until delicately browned.