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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Dessert, Kitchen » Angel Cake


  • 9 egg whites
  • 1 teaspoon cream of tartar
  • 1 cup sugar
  • 7/8 cup flour
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla


  1. Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions.
  2. Sift the flour with the salt five times and fold it into the mixture.
  3. Add the vanilla.
  4. Bake in an ungreased angel cake tin in a very moderate oven (250-320 degrees F.) for forty-five minutes.
  5. Be careful not to jar or disturb while baking.
  6. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out.
  7. Ice placed on the bottom of the tin will hasten the release of the cake.

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