1 cup cake flour
6 medium eggs, separated
1 cup sugar
1 tsp vanilla
1/2 tsp lemon extract
1/4 cup cold water
1 tsp cream of tartar
Set oven to 325 degrees ten minutes before baking. Use an UNGREASED 10" tube pan. Sift flour, measure, resift 3 times. Put egg whites into a mixing bowl. Put yolks into a separate bowl. Gradually beat in half of the sugar (1/2 cup) with a rotary beater until so thick beater is difficult to turn, at least 5 minutes. With a wooden spoon, beat in flavorings. Now add flour and water alternately in 3 or 4 portions, beating vigorously after each. Now sift cream of tartar over whites and beat with clean rotary beater until stiff enough to form soft, shiny peaks, then add rest of sugar gradually and beat until shiny meringue forms pointed peaks that curve at the tips. Use a rubber scraper to quickly fold yolks mixture into the whites lightly but thoroughly. Now flow batter into pan. Bake cake on bottom rack 1 hour or until it springs back when touched lightly with finger. Remove from oven; invert at once over large funnel or bottle if pan does not stand on tube or side supports. When cool, remove from pan like Angel Food. Frosting is optional
Lisa Jones Baker has written an intriguing tale of an Amish girl and an Amish guy who have loved each other since they were children. The girl, Annie, has become very accomplished at making sponge cakes, but the guy, Levi, has moved away from the Amish settlement in Illinois because his father was shunned for driving a truck for his business. A wedding brought the two back together, and their love is no less than it was years ago. The differences in their beliefs appear insurmountable, yet, they continue to pursue the relationship--seemingly with no effort of their own. Annie knows that she wants to be Amish, but she wants Levi, and she wants to do the right thing. However, the right thing can be obscured in man-made rules and regulations.
Annie's Recipe is a book that is not to be missed by Amish fiction lovers. Five Stars, Two Thumbs Up, and a well-prepared sponge cake for your cup of tea.
My thanks to Zebra Books for allowing me to read and review this book.