Macedonian Foolproof Ravenea (Syrup Cake)

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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'

* Per serving · 4 servings · Values may vary.