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Mary Ann Cakes
1 cup sifted confectioners’ sugar
2/3 cup sifted cornstarch ' 3 eggs, separated
1/8 tsp. cream of tartar
2 Tbsps. water
1/2 tsp. pure vanilla extract
Preheat oven to 350 degrees. Sift 1/2 cup of the sugar and cornstarch 3 A times; set aside. Beat egg whites, cream of tartar and water in a large bowl with a rotary beater or electric mixer until mixture stands in soft peaks. Gradually beat in remaining 1/2 cup sugar, a little at a time, continuing to beat until stiff peaks form when beater is raised. Add eggyolks and vanilla, beating only until well blended.
Pour batter into 9 lightly buttered, individual Mary Ann tins (the. capacity of each tin is about 3/4 cup).. Or pour the batter into two un-, greased 8-in. cake pans. Bake until, cake rebounds to the touch when pressed lightly in center. For the Mary Ann pans, the baking time is about 15 minutes; for the cake pans about 30 minutes. Place on wire racks and cool. Cut around the edges of the cakes before removing them from the pans.
Chocolate and strawberries go hand in hand. Chocolate lovers will surely find pleasure in chocolate shortcakes.
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