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Print this Recipe    Charlotte Russe

Charlotte Russe
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.)

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