A Good White Cake

Ingredients

• 1.5 cups powdered sugar
• 2.5 cups flour
• 0.5 cup butter
• 0.5 cup sweet milk
• 6 whites of eggs
• 1 teaspoon of cream tartar mixed with the flour
• 0.5 teaspoon soda dissolved in warm water

Method

1. 1

   Do not let it stay in too hot an oven, and keep an even heat.

2. 2

   Allow no one to walk across the floor until cake is baked.

3. 3

   Flavor to suit.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 75. The excerpt below is the record exactly as published.

n/2 cups flour; vanilla. 3 tablespoons sour cream. 1 teaspoon soda. Mrs, R. B. Sinnott. Pound Cake. I cup butter. V/i cups flour. 1 level teaspoon baking powder. 1 cup of eggs. V/i cups sugar. 1 tablespoon brandy. Grated nutmeg and vanilla. Cream butter and gradually beat in flour sifted with baking powder. Beat very light. To well beaten eggs add sugar and beat light. Add to first mixture and beat very light. Success lies in the beating. Mrs, Lownsdale, Pistache Cake. Twelve eggs, white and yolks beaten separately; add to yolks, beating all the time, 2 tablespoons sugar, 1 teaspoon flavoring, % ^b- grated walnuts, 1 cup grated pistache nuts. Add whites last, spoonful at a time. Bake slowly. When cold cut in three parts and put between layers whipped Charlotte russe cream colored with pistache. Decorate with same. Miss Ella Hirsch. 208 PORTLAND WOMAN'S EXCHANGE COOK BOOK Piccolomini Cake. I cup butter. 2J/2 cups sugar. 4 cups flour. 1 cup milk. 5 eggS; 1 teaspoon cream tartar. Yi teaspoon soda. Nutmeg. Fruit if desired, preferably currants. Bake in slow oven. Miss Failing, Queen's Cake. I lb. flour (4 cups). 1 lb. sugar (2 cups). ^ lb. butter (IJ/2 cups). 5 eggs. 1 gill thin cream. Salt. 1 teaspoon vanilla. 1 even teaspoon baking powder. Fruit, currants alone, sultana raisins alone, or citron. Bake in slow oven. Mrs. E. F. Tucker, Sponge Cake. 1 lb. eggs. 1 lb. sugar. Yi lb. flour. Beat whites and yolks separately. Grate rind of 1 lemon on the sugar and put in 1 tablespoon of juice. Beat in the whites of the eggs and then the yolks. Beat, and heat, and beat. Then fold in the flour. Bake in a slow oven. Mrs. Wm. M. Molson of Montreal. Sponge Cake. Three large tablespoons sugar, 3 eggs beaten with sugar in bowl with eggbeater; add 3 large tablespoons of flour sifted with 1 small teaspoon baking powder. Bake in hot even oven. Mrs. A, W. Payne. CAKES 209 Nut Sponge Cake. 7 eggs. !4 cup water. 1% cups sugar. 1 cup flour. % cup walnuts (ground). I teaspoon vanilla. )/2 teaspoon lemon extract. Beat the yolks of eggs until thick. Boil the sugar in the water until it will spin a thread; pour into the yolks, beating all the time until cool; add flavoring extract. Mix flour with the nuts ; mix all together, then stir in the stiffly beaten whites. Bake in tin lined with greased paper 45 minutes. Mrs, A. F, Biles, Sponge Jelly Roll. Beat 3 eggs until light; gradually beat in 1 cup granulated sugar, grated rind of 1 lemon, 1 cup of sifted pastry flour sifted again with 1 level teaspoon baking powder. Bake in shallow pan about 15 minutes. At once turn on waxed paper, trim off edges, spread with jelly beaten smooth and roll. Mrs, H, P, McNary, Sunshine Cake. Whites of 11 eggs, yolks of 6; IJ/2 cups of granulated sugar, the grated rind of a lemon, the grated rind of an orange and a little juice; 1 even teaspoon of cream tartar mixed with 1 cup of sifted flour. Bake in moderate oven about 1 hour. Mrs, Scadding, Spanish Bun. 2 cups of brown sugar. 1 cup butter. 1 cup sour milk. 2 cups of flour. 1 teaspoon soda. 1 teaspoon cloves. 1 teaspoon allspice. 210 PORTLAND WOMAN'S EXCHANGE COOK BOOK 4 eggs, saving whites of 2 for icing. 1 box of raisins. Frosting: Whites of 2 eggs beaten stiff; add 6 tablespoons of brown sugar; 1 teaspoon of each of the spices. Beat well together and spread on top of cake befgre baking. Bake 1 hour. Mrs, W, C. Holman. Vienna Prater Cake. 6 eggs. 1 cup sugar. % cup flour. % cup chocolate. lJ/2 teaspoons baking powder. Vanilla. Bake in layers and when perfectly cold put in the follow- ing filling: Three-quarters cup milk boiled with 1 cup chopped wal- nuts; thicken with yolks of 2 eggs and add brandy or rum to taste. Let cool thoroughly and spread between layers. Mrs, Solomon Hirsch, BIrs. Heitshu's Wedding Cake. 1 lb. sugar. 1 lb. butter. 1 lb. flour (browned). l)/2 lb. citron cut (not too fine). 1 lb. good sultana raisins. 5 lbs. good large raisins (after seeding) . 2 lbs. currants. 11/2 lbs. black dates, cut fine. 1 coffee cup thick black plum jam. 1 teacup Porto Rico molasses. 1 big cup brandy. 12 eggs. 1 tablespoon grated nutmeg. 1 tablespoon cloves. I tablespoon cinnamon. Bake 5 hours, the first 2 hours very slowly. CAKES 211 Wedding Cake. 12 eggs. 1 lb. sugar. 1 lb. butter. 1 lb. flour. 3 lbs. raisins (chopped a little). 2 lbs. currants. 2 lbs. blanched almonds (chopped). Yi lb. citron peel. 1/2 lb. lemon peel. 2 large wineglasses sherry. 1 large wineglass brandy. 1 large wineglass rosewater. 4 nutmegs. 1 large tablespoon cinnamon. 1 teaspoon allspice. 1 teaspoon cloves. 1 large teaspoon baking soda. Beat butter and sugar to a cream, eggs separately, sift spices and soda with flour. Bake 31/2 hours in slow oven. Half this quantity of everything makes a a fair-sized three- story cake. Mrs, J. C. Robinson, Plain White Cake. 2 cups sugar. Yi cup butter. 4 whites of eggs, well beaten. 1 cup sweet milk. 3 cups flour. 3 small teaspoons baking powder. Add whites last. Mrs. W, H. Nunn. Walnut Loaf Cake. 1 cup sugar. Vi cup butter. 2 eggs. Yz cup sweet milk. 212 PORTLAND WOMAN'S EXCHANGE COOK BOOK V/i cups flour. 2 level teaspoons baking powder. 1 large chopped walnuts. Vanilla extract. Cream butter and sugar well, adding beaten yolks. Sift baking powder with flour three times and gradually add flour and milk. Beat the whites and fold in, adding floured nuts and extract last. Bake in moderate oven. Mrs, W. H, Nunn. White Cake. 9 whites of eggs. lJ/2 cups granulated sugar. 54 cup butter. 1-3 cup milk. 3 cups pastry flour. 2 teaspoons baking powder. j/2 teaspoon vanilla. Sift flour once and measure; add baking powder and sift three times. Beat whites of eggs, put into creamed butter and eggs, pour in milk without mixing, then flour. Beat hard. Bake in slow oven. Mrs, Roger B, Sinnott, A Good White Cake. 11/2 cups powdered sugar. 21/2 cups flour. 1/2 cup butter. 1/2 cup sweet milk. 6 whites of eggs. 1 teaspoon of cream tartar mixed with the flour. J/2 teaspoon soda dissolved in warm water.

Cook this with the app: pantry check, scaling, and the assistant.