Ingredients
-
3
-
1
-
2
-
1/2
-
1/2
-
3
-
3
-
1/4
-
1
-
2
-
1/3
-
1/4
-
1/2
-
-
Directions
Julia Child’s Reine De Saba (Queen of Sheba) Cake,This is from Julia Child’s first book, The French Chef. I learned so much from the early days of that show. This was my first attempt to make a cake from scratch when I was a wee one. My copy of The French Chef is pretty ragged. My boxer loved the book so much he ate the cover.,Can i stack and fill this cake ?
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Steps
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1
Done
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Preheat Oven to 350 Degrees. Set the Oven Rack in Lower Middle Level. |
|
2
Done
|
in a Saucepan Over Low Heat, Melt the Chocolate in the Rum or Coffee. Set Aside. in a Mixing Bowl, Cut Butter Into. |
|
3
Done
|
Pieces and Cream It. When Soft and Fluffy, Add Sugar and Beat 1 Minute. Beat in Egg Yolks Until Well Blended. |
|
4
Done
|
in Another Bowl, Beat Egg Whites Until Foamy. Beat in Cream of Tartar and Salt and Continue Beating Until Soft Peaks Are Formed. Gradually Beat in 2 Tablespoons Sugar and Continue Beating Until Stiff, Shiny Peaks Are Formed. Blend Melted Chocolate and Coffee or Rum Into Yolk Mixture, Then Add Almonds and Almond Extract. |
|
5
Done
|
Stir a Quarter of the Egg Whites Into the Chocolate Using a Rubber Spatula. Scoop the Rest of the Whites Over Chocolate and, Alternating With Sprinkles of Flour, Rapidly and Delicately Fold in the Egg Whites. Turn Batter Into Buttered and Floured 8-by-1 1/2-Inch Round Cake Pan, Tilting It in All Directions Up to the Rim All Around. Set in Preheated Oven. Bake 25 Minutes. |
|
6
Done
|
Cake Is Done When Puffed to the Top and a Toothpick Inserted 2 to 3 Inches from Edge Comes Out Clean. the Center Should Move Slightly When the Pan Is Gently Shaken. Remove Pan to a Rack and Let Cool 15 Minutes. Unmold Onto Rack. Let Cool 2 Hours Before Storing or Icing. |
