Peach Cake a la Blenda / Gateau aux Peches a la Blenda

Step 1. yolks one at a time, stirring it between each addition; add the

Step 2. milk, flour, baking powder, and lemon extract. Beat the cake

Step 3. until smooth; last add the whites that have been beaten to a stiff*

Step 4. meringue. Fill a deep, well-buttered cake tin and bake in a moder¬

Step 5. ate oven from twelve to fifteen minutes, according to the thickness

Step 6. of the cake; the rest of the batter can be used for small layer cake,

Step 7. for a plain cake, or for a loaf cake. When the cake is baked, turn it out; cut it all around, leaving an edge from three quarters of

Step 8. an inch to an inch in width, also leaving part of the cake for a

Step 9. bottom, be careful not to cut through. Scoop it out. Lift it on the

Step 10. platter it is going to be served on and slice the peaches in thin slices,

Step 11. and arrange them in a ring around the edge of the cake, one resting

Step 12. partly on the other, then with a ring inside of this and then again

Step 13. to the center of the cake. Put the peach juice, which should

Step 14. amount to a cupful, in a saucepan on the stove, flavor it to taste if

Step 15. wine is at hand or with lemon juice; color it a trifle with the fruit

Step 16. Copyright, 1924, by Mrs. Ericsson Hammond 0 Upper) W ED DI NG F RU IT C AK E A L A G IM O