Recipe#8972

Title: Charlotte Russe

From: tzi1@slosh.com (Tzigane) 
 Newsgroups: rec.food.recipes 
 Subject: Charlotte Russe 
 Date: 21 Feb 1998 22:47:25 -0800 
 Message-ID: <6cohlt$quk$1@shell8.ba.best.com> 

Makes 16
 1/2 cup all-purpose flour 
 1/2 tsp. baking powder 
 1/4 tsp. salt 
 4 eggs, separated 
 1 Tbsp. cold water 
 1/2 cup plus 1/3 cup sugar 
 1/2 tsp. vanilla extract 
 1/3 cup confectioners' sugar 
 Whipped cream 
 Chocolate sprinkles 
 Maraschino cherries 
 Preheat the oven to 350 degrees F.
 Butter and flour a 15 1/2-inch x 10 1/2-inch jelly-roll pan. Sift together
 the flour, baking powder, and salt. Set aside.
 In a mixing bowl, beat the egg whites and water together; gradually add the
 1/2 cup sugar. Beat on high until glossy. Set aside.
 In another mixing bowl, beat the egg yolks until thickened, about 2 minutes.
 Add the 1/3 cup sugar gradually; then add the vanilla. Beat for 2 minutes
 more. Fold the yolks into the whites, then fold in the dry ingredients; don't
 overmix.  Spread the batter evenly in the pan. Bake for 12-15 minutes, until
 lightly browned and springy to the touch.  While the cake is cooking,
 sprinkle a clean towel with the confectioner's sugar. Turn the cake out onto
 the towel and place it on a rack to cool. Cut out rounds of cake with a
 2 1/2-inch cookie cutter.
 Top each round with whipped cream, chocolate sprinkles, and a maraschino
 cherry.  (If you'd like more cake, use 2 rounds to a serving.)