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Think Wood-Smoked Leg of Lamb with Garlic Scape & Mint Pesto, Fried Green Tomatoes with Buttermilk & Chives, and Sweet Parsnip Cake with Hazelnuts & Mascarpone—oh, my!” “Long before I got to the very tempting recipes in The Lost Kitchen, I was hooked by Erin French’s charming storytelling.
In a separate bowl, beat the egg whites and sugar into a meringue state. Then gently fold the meringue into the buttermilk mixture. Pour into 4 parchment lined sheet pans or 4 (4 by 13-inch) round cake pans. Bake until a toothpick comes out clean when inserted in the center of the cake.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Sift together the flour, salt, and baking powder. Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla.
Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. … 2 Sift together the flour, salt, and baking powder. 3 Beat butter and white sugar until fluffy and light in color. … 4 Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. …
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