Angel Cake a la Lillian

Ingredients

• 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
• the whites of four eggs

Method

1. 1

   Stir the butter; add the sugar slowly, stirring it to a cream; add the milk, flour, baking powder, potato flour, and lemon extract.

2. 2

   Beat it until smooth; last add the whites of the eggs that have been beaten to a stiff meringue.

3. 3

   Put it in four well-buttered cake tins and bake, time about twelve minutes.

4. 4

   Turn out, when cold; fill with marshmallow and sprinkle in between each layer with chopped almond paste and frost with boiled frosting.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 114. The excerpt below is the record exactly as published.

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

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