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French Pastries

Holiday.Cook's picture
Ingredients
  Egg whites 2
  Sugar 1⁄2 Cup (8 tbs)
  Sifted cake flour 2 1⁄4 Cup (36 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 3 Teaspoon
  Salt 1 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  Milk 1 Cup (16 tbs)
  Vanilla 1 1⁄2 Teaspoon
  Egg yolks 2
  French pastry frosting 1⁄2 Cup (8 tbs)
  Chopped california walnuts 2 Tablespoon
  Toasted coconut 2 Tablespoon
Directions

Beat egg whites till foamy.
Gradually beat in 1/2 cup sugar.
Continue beating till very stiff and glossy.
Sift remaining dry ingredients into another bowl.
Add salad oil, half the milk, and the vanilla.
Beat 1 minute at medium speed on mixer or 150 strokes by hand, scraping sides and bottom of bowl constantly.
Add remaining milk and egg yolks.
Beat 1 minute longer, scraping bowl constantly.
Gently fold in egg-white mixture with down-up-and-over motion, turning the bowl.
Pour batter in paper-lined 15 1/2x10 1/2x1-inch jelly-roll pan.
Bake in moderate oven (350°) 15 to 18 minutes or till done.
Cool cake on rack and remove from pan.
With sharp knife, trim edges so they'll be straight.
If desired, split cakes and fill with jam or jelly.
With a fork, hold each cake firm on board while you frost with French Pastry Frosting white or chocolate.
Press chopped walnuts or toasted coconut against sides.
Pipe the tinted frosting around top edge.
Center pastry with walnut or pecan half, or piped-on frosting rose, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes

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