September 11, 2009, Newsletter Issue #273: Vienna Cake
Tip of the Week
1 cup margarine
1 cup dark brown sugar
3 eggs, separated
3 tbsps milk
3/4 cup carob powder
2 cups whole wheat flour
6 oz carob powder
Cream together margarine and sugar. Beat in egg yolks, stir in milk. Combine the carob powder with the flour, and fold into the creamed mixture. Beat egg whites until they are stiff, and fold gently into the mixture. Spoon into lined cake pan and bake at 300F for 1 1/2 hours until a skewer inserted in center comes out clean. Allow the cake to cool. Melt the carob bar over hot water or in microwave and smooth over the cake with a knife dipped in boiling water. Allow to harden, and store in airtight container.
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