Blarney Stones - cooking recipe

Ingredients

2 c. cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 c. heavy cream
1 1/2 c. powdered sugar
1/2 c. water
1 tsp. almond extract or 1 1/2 tsp. vanilla
3 egg whites, stiffly beaten

Preparation

Combine flour, baking powder and salt; set aside.
In mixing bowl whip cream until soft and peaks form; gradually fold in sugar.
Combine water and extract; add alternately with flour mixture, gently folding ingredients together after each addition just until combined.
Fold in egg whites.
Spread into greased and wax paper-lined 13 x 9-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes or until cake tests done and is lightly browned.
Cool on a rack for 10 minutes.
Remove from pan; cool completely.
With fork, break cake into 1 1/4 to 1 1/2 inch pieces; set aside.