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Stars 'N Stripes Shortcakes




Source of Recipe


Internet


List of Ingredients




13 egg whites (2 cups)
1/4 teaspoon salt
1 1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1 1/4 cups sugar
1 cup cake flour


Recipe



Preheat oven to 350°F. Beat the egg whites until foamy, add the salt and cream of tartar, and beat until soft peaks form. Add the vanilla extract, then gradually add the sugar, beating until stiff. Sift the flour over the whites and gently fold in. Bake in star-shaped muffin pans, spray them well to prevent sticking, bake about 15 minutes or until light golden brown. Pop the cakes onto a plate or cooling rack, the soak them with the Warm Lemon Sauce( see recipe below) then refrigerate until ready to serve.

To simplify: Use Duncan Hines Angel Food Cake Mix, pour into large bowl and fold in 1 1/4 cups water with rubber spatula until moistened. DO NOT OVER MIX, you do not want to flatten the whites, then bake as above.

Warm Lemon Sauce:
1 cup lemon juice
2 cups sugar

Over medium heat simmer while stirring let roll for about 5 minutes until slightly thickened then pour over warm cake to marinate. Also great over Pound Cake

Variations-Blood Orange juice with kiwi slices and blackberries, or anything else your imagination will allow.

Lemon Crème Fraiche:
2 cups sour cream
1 lemon zested on a grater
1 tablespoon vanilla or liquor
1/2 cup confectioners sugar

Mix together and drizzle over cakes. Also great on Classic Cheese Cake