Sunday, March 25, 2007

what egg whites can become

This is a slice of delicious sour cream pound cake that I baked for my Art Club meeting. My sister first made it and it was so good I actually take the time now and again to separate eggs and beat egg whites into stiff white peaks. (That's advanced cooking for me.) I am also a big fan of any baked goods that include sour cream. For example, sugar cookies and cheesecake. Thanks to Andrea for the side of fresh fruit! It added a nice tang and was reminiscent of a wedding cake I once enjoyed.

No comments:

Post a Comment