Solved:
Egg Peeling Experience

Readers were quick to respond to last month's Egg Peeling Experience Caper. Thanks to Judith Nees, Nicole Bennett, and anonymous readers for finding this recipe.

Egg Peeling Experience

1-1/3 c flour
3/4 c sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 c vegetable oil
1/4 c cold water
4 egg yolks
1/2 c sourdough starter
1/2 tsp. vanilla
1 tbsp fresh lemon juice
1/4 tsp. cream of tarter
4 egg whites

Mix and sift the first 4 ingredients; make a well and add: oil, water, egg yolks, sourdough starter, vanilla, and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. Beat whites till they form very stiff peaks. Gently fold the flour mixture into the egg whites till well blended. Be sure to fold gently. Turn into an ungreased tube pan. Bake 1 hr in moderate oven (325-degrees F.) Cake should spring back when touched with finger. Immediately turn pan upside down, placing tube over neck of a bottle. Let hang until cool. Loosen with spatula to remove from pan.



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