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120 minutes
Prep: 20 minutes
Cook: 60 minutes
502 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | cup | flour, all-purpose | sifted |
| 1 | cup | sugar | divided |
| 1 1/2 | teaspoons | baking powder | |
| 1/4 | teaspoon | salt | |
| 1/4 | cup | vegetable oil | |
| 4 | large | eggs | separated |
| 1/4 | cup | water | |
| 1 | teaspoon | vanilla extract | |
| 1/2 | teaspoon | cream of tartar |
Sift together flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl.
Make a well in center; add oil, egg yolks, water, and vanilla.
Beat at high speed of an electric mixer about 5 minutes or until satiny smooth.
Beat egg whites and cream of tartar in a large mixing bowl until soft peaks form.
Add remaining 1/2 cup sugar, 2 tablespoons at a time, and beat until stiff peaks form.
Pour egg yolk mixture in a thin, steady stream over entire surface of egg whites; then gently fold whites into yolk mixture.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula.
Bake at 325 degrees F for 1 hour or until cake springs back when lightly touched.
Invert pan; cool 40 minutes.
Loosen cake from sides of pan 10-inch cake.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 212mg | 71% |
| Sodium 219mg | 9% |
| Total Carbohydrate 75.0g | 25% |
| Dietary Fiber 1.0g | 3% |
| Sugars 51.0g | |
| Protein 10.0g | 19% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mustard Seed comes from two large shrubs, Brassica juncea (brown mustard) and Brassica hirta (white mustard), native to Asia. Both plants produce bright yellow flowers that contain small round seeds; brown mustard is more pungent than white....
This is fantastic! While I did not follow it to the letter, it's a great recipe for rabbit in mustard sauce.
