Rice Cake
- 1 lb rice flour
- 1 lb sugar
- 1/2 lb butter
- 9 eggs, whites & yolks beaten separately
- 4 Tbsp rose water
- Lemon peel, grated
- 2 tsp cream of tartar, sifted in the flour
- 1 tsp baking soda, dissolved in 1 tsp of hot water
Stir the butter and sugar together to a cream. Add the egg yolks, beaten light.
Sift the cream of tartar into the rice flour.
Beat the egg whites to a stiff froth and add them alternately with the flour.
Add the rose water and grated lemon peel.
Dissolve the baking soda in hot water and add just as you place the batter in the pans.
Bake in a oven heated to 350F at 350°F, either in flat, square tins or a deep, round pan. When the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry, the cake is done.
Sift the cream of tartar into the rice flour.
Beat the egg whites to a stiff froth and add them alternately with the flour.
Add the rose water and grated lemon peel.
Dissolve the baking soda in hot water and add just as you place the batter in the pans.
Bake in a oven heated to 350F at 350°F, either in flat, square tins or a deep, round pan. When the cake shrinks from the sides of the pan and a toothpick inserted in the center of the cake comes out clean and dry, the cake is done.
Submitted by Jul 5, 2010
15 min
30 min
45 min