Directions

• Loosen the pieces of chicken which have stuck to the frying pan, add the butter, stir constantly until the butter “bubbles,” add the flour, salt and paprika.
• Mix Thoroughly
• Loosen the pieces of chicken which have stuck to the frying pan, add the butter, stir constantly until the butter “bubbles,” add the flour, salt and paprika.
• Add the milk slowly, cook for two minutes, add the chopped parsley and pour the gravy into a gravy bowl for serving.
• Add the almond and vanilla extracts. Beat for two minutes.
• Cut and fold in the egg whites that have been stiffly beaten.
• Pour the cake batter into a large, round loaf cake pan with a hole in the center.
• Bake for forty-five minutes in a moderate oven.
• After removing the cake from the oven, let it stand in a warm place for five minutes. Then, using a spatula and a sharp knife, carefully loosen the cake from the sides and turn it out onto a cake cooler.
• Once cooled, cover with White Mountain Cream Icing.