A cake of butter, sugar, flour, milk, coconut and grated lemon zest, lightened with ten stiffly whisked egg whites and baked about 1 hour in a hot oven. From Erken's Stor kokebok (1949), p. 648.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 648 (falt i det fri)
The recipe is a good way of using up egg whites, with no yolks needed.
Cream butter and sugar
Cream the butter and sugar until pale.
Add the rest
Add the milk, the flour mixed with baking powder, the grated lemon zest and the coconut. Fold in the stiffly whisked egg whites last.
Bake
Pour the batter into a greased, floured tin and bake in a hot oven (about 200 C) for about 1 hour.
Measures converted (del. = dl). "Hot oven" interpreted as about 200 C. The number of servings is an estimate.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Pick two different editions to see a comparison.
Be the first to share your own version.
More dishes in the same category from the archive
Ingen kommentarer ennå. Bli den første til å dele!
