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FOR THE FOOLPROOF RAVENEA: Heat oven to 375 F. Beat egg whites until stiff, but not dry.
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Fold in farina.
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Beat yolks until light and lemon coloured.
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Add flavourings.
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Fold into egg-white mixture and pour into 8-inch square pan.
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Bake for 25 minutes or until cake tests done.
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Remove from oven and cut in diamond-shape pieces.
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While cake is baking, prepare syrup by combining all syrup ingredients in a saucepan.
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Simmer for 15 minutes.
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Pour warm syrup over cake very slowly so that all syrup is absorbed by the cake.
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Cover with foil.
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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.
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vanilla 1 cup CAKE flour (Not self-rising flour) 1 cup wheat hearts or farina (finer than cream of wheat) 3 tsp.
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baking powder 1/2 tsp.
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cream of tartar SYRUP: 3 cups sugar 4 cups water Juice and rind of 1/2 lemon Preheat oven 350 F. Separate eggs.
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Beat yolks; add sugar and continue beating.
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Add water and continue to beat until light lemon colour and creamy.
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Add vanilla.
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Sift flour, farina and baking powder together twice and set aside.
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In a large mixing bowl, beat egg whites with cream of tartar until stiff.
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Very slowly fold in the egg yolk mixture.
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Equally slowly and carefully fold in flour.
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Pour into a 10 inch X 15 inch ungreased cake pan (or equivalent) and bake about 30 to 40 minutes, until done.
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This recipe may be halved and baked in a 9 inch cake pan.
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FOR SYRUP: Boil sugar and water together with lemon rind for about 15 minutes.
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Add lemon juice and discard rind.
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Cool slightly and pour over warm cake.
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Cut in diamond-shape pieces or as desired.
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Serve cold.
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Traditional Macedonian Recipes..Ladies' Auxiliary 'Mara Buneva'
