Ingredients
| 1/2 |
c. soy milk |
| 1 |
c. flour, sifted all-purpose |
| 1 1/2 |
tsp. baking powder |
| 1 |
dash salt |
| 3 |
eggs |
| 3/4 |
c. sugar |
| 2 |
tsp. grated lemon peel |
Directions
- In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside.
- Preheat oven to 350 F. Sift flour with baking powder and salt; set aside.
- In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes.
- At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined.
- Immediately pour batter into un-greased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain.
Categories
Eggs, Dessert, Bake, Kosher
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