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Defense Cake
Posted By Suzanne McMinn On August 20, 2010 @ 1:03 am In All Recipes,Budget,Cakes,Desserts,Old-Fashioned | No Comments
Note: It’s perfectly fine to use all-purpose flour instead of cake flour, and I didn’t have any pineapple juice so I substituted orange juice. Substituting whatever you have on hand is in keeping with the war-time make-do mission.
In a large mixing bowl, beat egg yolks and salt until light and fluffy. Add 3/4 cup sugar gradually, beating after each addition. Add pineapple (or orange) juice and lemon juice. Add flour and baking powder to egg yolk mixture; beat. In a separate bowl, beat egg whites until light but not dry. Add 3/4 cup sugar gradually (fold in) then fold egg white/sugar mixture into the egg yolk/flour mixture. Bake 1 hour at 325-degrees in ungreased angel food tube pan. You may want to cover the top with a sheet of aluminum foil halfway through to prevent over-browning. Invert until cool.
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