Marquesote
Marquesote
6 egg whites
2 cups whipping cream
1 cup confectioners’ sugar
1/2 cup cake flour, sifted 3 times
1 tsp vanilla extract
Heavily butter an 8-inch square pan
Preheat oven to 250 deg F
Beat whites until very stiff
Beat cream stiff, then add sugar to it a little at a time, folding it in until all the sugar is used
Fold whites into the cream mixture by the large spoonful, very carefully, alternating with spoonsful of the flour & the vanilla extract
Work as lightly & as gently as you can
Pour mixture into the buttered pan & bake for 1 1/2 hrs or until it is pale golden on top
At the end of the baking time, open the door carefully & look
If it is golden, test with a thin sharp knife
If the knife comes out clean, the cake is done
When the cake is done, turn the oven off, close door very gently, & let the cake cool in the oven
When cold, cut it into ladyfinger strips to serve
The bottom is jelly-like & the top is like meringue
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