How to Make It. Stir the butter and sugar to a cream; add the
yolks one at a time, stirring it between each addition; add the
milk, flour, baking powder, and lemon extract. Beat the cake
until smooth; last add the whites that have been beaten to a stiff*
meringue. Fill a deep, well-buttered cake tin and bake in a moder¬
ate oven from twelve to fifteen minutes, according to the thickness
of the cake; the rest of the batter can be used for small layer cake,
for a plain cake, or for a loaf cake. When the cake is baked,
turn it out; cut it all around, leaving an edge from three quarters of
an inch to an inch in width, also leaving part of the cake for a
bottom, be careful not to cut through. Scoop it out. Lift it on the
platter it is going to be served on and slice the peaches in thin slices,
and arrange them in a ring around the edge of the cake, one resting
partly on the other, then with a ring inside of this and then again
to the center of the cake. Put the peach juice, which should
amount to a cupful, in a saucepan on the stove, flavor it to taste if
wine is at hand or with lemon juice; color it a trifle with the fruit
Copyright, 1924, by Mrs. Ericsson Hammond
0 Upper ) WEDDING FRUIT CAKE A LA GIMO
{Lower) ANGEL MARSHMALLOW CAKE A LA LILLIAN
-
MRS. ERICSSON HAMMOND’S COOK BOOK 149
coloring and thicken it with a tablespoon of cornstarch dissolved
in a half cup of water; sweeten to taste. When it has come to a
boil put the saucepan in water with some ice and stir slowly until
it begins to get cold, then pour it over the peaches. Serve with
whipped cream.
Angel Cake a la Lillian
Gateau d’Ange a la Lillian
Three quarters cup of butter, one and a half cups of powdered
sugar, a half cup of milk, one and a half cups of flour, a half cup
of potato flour, two teaspoonfuls of Royal Baking Powder, one
teaspoon of lemon extract, and the whites of four eggs✪ Angel Cake a la Lillian.
How to Make It. Stir the butter; add the sugar slowly,
stirring it to a cream; add the milk, flour, baking powder, potato
flour, and lemon extract. Beat it until smooth; last add the
whites of the eggs that have been beaten to a stifF meringue. Put
it in four well-buttered cake tins and bake, time about twelve
minutes [be careful not to let it burn]. Turn out, when cold;
fill with marshmallow [see Almond Marshmallow Roll a la Thelma].
Sprinkle in between each layer with chopped almond paste and
frost with boiled frosting. Decorate with meringue of S’s around
and any inscription wanted. This is a beautiful cake to be used
for a birthday.
Layer Cake with Chocolate Marshmallow a la Breta
Gateau en couches, Chocolat aux Guimauves a la Breta
A well-measured half cup of butter, a large cup of sugar, three
quarters cup of milk, one and a half cups of flour, a half cup of
cornstarch, two teaspoonfuls of Royal Baking Powder, whites of
four eggs, and a teaspoonful of lemon extract✪ Layer Cake with Chocolate Marshmallow a la Breta.
Page 114 · 2 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
How to Make It. Stir the butter and sugar to a cream; add the yolks one at a time, stirring it between each addition; add the milk, flour, baking powder, and lemon extract. Beat the cake until smooth; last add the whites that have been beaten to a stiff* meringue. Fill a deep, well-buttered cake tin and bake in a moderate oven from twelve to fifteen minutes, according to the thickness of the cake; the rest of the batter can be used for small layer cake, for a plain cake, or for a loaf cake. When the cake is baked, turn it out; cut it all around, leaving an edge from three quarters of an inch to an inch in width, also leaving part of the cake for a bottom, be careful not to cut through. Scoop it out. Lift it on the platter it is going to be served on and slice the peaches in thin slices, and arrange them in a ring around the edge of the cake, one resting partly on the other, then with a ring inside of this and then again to the center of the cake. Put the peach juice, which should amount to a cupful, in a saucepan on the stove, flavor it to taste if wine is at hand or with lemon juice; color it a trifle with the fruit
Copyright, 1924, by Mrs. Ericsson Hammond
0 Upper ) WEDDING FRUIT CAKE A LA GIMO {Lower) ANGEL MARSHMALLOW CAKE A LA LILLIAN
-
coloring and thicken it with a tablespoon of cornstarch dissolved in a half cup of water; sweeten to taste. When it has come to a boil put the saucepan in water with some ice and stir slowly until it begins to get cold, then pour it over the peaches. Serve with whipped cream.
Angel Cake a la Lillian
Gateau d’Ange a la Lillian
Three quarters cup of butter, one and a half cups of powdered sugar, a half cup of milk, one and a half cups of flour, a half cup of potato flour, two teaspoonfuls of Royal Baking Powder, one teaspoon of lemon extract, and the whites of four eggs.
How to Make It. Stir the butter; add the sugar slowly, stirring it to a cream; add the milk, flour, baking powder, potato flour, and lemon extract. Beat it until smooth; last add the whites of the eggs that have been beaten to a stifF meringue. Put it in four well-buttered cake tins and bake, time about twelve minutes [be careful not to let it burn]. Turn out, when cold; fill with marshmallow [see Almond Marshmallow Roll a la Thelma]. Sprinkle in between each layer with chopped almond paste and frost with boiled frosting. Decorate with meringue of S’s around and any inscription wanted. This is a beautiful cake to be used for a birthday.
Layer Cake with Chocolate Marshmallow a la Breta
Gateau en couches, Chocolat aux Guimauves a la Breta
A well-measured half cup of butter, a large cup of sugar, three quarters cup of milk, one and a half cups of flour, a half cup of cornstarch, two teaspoonfuls of Royal Baking Powder, whites of four eggs, and a teaspoonful of lemon extract.
Records on this page
Angel Cake a la LillianLayer Cake with Chocolate Marshmallow a la Breta