Macedonian Foolproof Ravenea (Syrup Cake)

Instructions

FOR THE FOOLPROOF RAVENEA: Heat oven to 375 F. Beat egg whites until stiff, but not dry. Fold in farina. Beat yolks until light and lemon coloured. Add flavourings. Fold into egg-white mixture and pour into 8-inch square pan. Bake for 25 minutes or until cake tests done. Remove from oven and cut in diamond-shape pieces. While cake is baking, prepare syrup by combining all syrup ingredients in a saucepan. Simmer for 15 minutes. Pour warm syrup over cake very slowly so that all syrup is absorbed by the cake. Cover with foil. Allow to cool thoroughly.

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SYRUP CAKE NUMBER TWO:(Revenea containing wheat hearts)

12 eggs, room temperature
1 cup sugar
1/4 cup water
1 tsp. vanilla
1 cup CAKE flour (Not self-rising flour)
1 cup wheat hearts or farina (finer than cream of wheat)
3 tsp. baking powder
1/2 tsp. cream of tartar

SYRUP:

3 cups sugar
4 cups water
Juice and rind of 1/2 lemon

Preheat oven 350 F. Separate eggs. Beat yolks; add sugar and continue beating. Add water and continue to beat until light lemon colour and creamy. Add vanilla. Sift flour, farina and baking powder together twice and set aside. In a large mixing bowl, beat egg whites with cream of tartar until stiff. Very slowly fold in the egg yolk mixture. Equally slowly and carefully fold in flour. Pour into a 10 inch X 15 inch ungreased cake pan (or equivalent) and bake about 30 to 40 minutes, until done.

This recipe may be halved and baked in a 9 inch cake pan.

FOR SYRUP: Boil sugar and water together with lemon rind for about 15 minutes. Add lemon juice and discard rind. Cool slightly and pour over warm cake. Cut in diamond-shape pieces or as desired. Serve cold.


Traditional Macedonian Recipes..Ladies' Auxiliary 'Mara Buneva'