Story submitted by Sylvia Aarons
The Story Behind the Recipe:
My parents and brother came to the US from Czechoslovakia following the war in 1948. They moved to Youngstown, Ohio where I was born and grew up. My father lost his first wife and 4 children during the Holocaust. After the war he was looking for relatives and found my mother, his first wife's niece. She was on her deathbed and he nursed her to health and then they got married. They decided to come to the US when in a plebiscite election Czechoslovakia decided to become Communist. My mother's aunt, also my father's sister in law lived in Sharon, PA. It was this aunt who taught my mom to cook and bake. This recipe was from her. I am not sure if she brought it with her when she came to the US before the war or if she learned to make it in this country. We kept kosher so this was often served with fruit for Shabbat. It is very tasty and also evokes special memories for me.
Recipe:
Ingredients:
9 eggs separated
1-1/2 cups sugar
1-1/2 cups flour
6 T orange juice
1 T lemon juice
3/4 t cream of tartar or 1/2 t baking powder
Instructions:
Beat yolks, add rest of ingredients, then fold in whites.
Bake 1 hour at 350 then turn cake upside down on bottle for 1 hour
Use wax or parchment paper on bottom
9 eggs separated
1-1/2 cups sugar
1-1/2 cups flour
6 T orange juice
1 T lemon juice
3/4 t cream of tartar or 1/2 t baking powder
Instructions:
Beat yolks, add rest of ingredients, then fold in whites.
Bake 1 hour at 350 then turn cake upside down on bottle for 1 hour
Use wax or parchment paper on bottom